Fajita Chicken Burrito Bowl

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• 2 tablespoons lime juice (fresh squeezed)
• 1 tablespoon oil
• 1 cloves garlic (large, minced)
• 1 teaspoon ground chili (adjust to your desired spice preference)
• 1 teaspoon + 1/4 teaspoon ground cumin
• 1 teaspoon + 1/2 teaspoon salt
• 1 tablespoon fresh cilantro (chopped, optional)
• 4 each large skinless boneless chicken thighs (1 pound or 500 grams)
• 2 each large red bell peppers (cut into strips, I use green, red and yellow)
• 1/2 cup long grain white rice (or Jasmine)
• 1 cup chicken stock (or broth)
• 1 clove garlic (minced)
• 2 tablespoons lime juice (juice of 1 lime)
• 3 tablespoons + 1 tablespoon cilantro (or parsley, finely chopped - adjust to your taste)
• 5 cups Romaine lettuce leaves (or Cos, washed and strained dry)
• 7 ounces black beans (canned, washed and drained)
• 7 ounces corn
• 1/2 each a red onion (chopped)
• 1 each avocado (peeled, seeded and sliced)
• 2 tablespoons olive oil
• 3 tablespoons lime juice (freshly squeezed)
• 1 cloves garlic (crushed)
• 1/2 teaspoon brown sugar
• 1 teaspoon red chili flakes (optional)
• As Needed Black pepper

1. For Chicken: In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
2. For Chicken: Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
3. For Chicken: Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
4. For Rice: While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
5. For Rice: Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
6. Dressing ingredients: 2 tablespoons olive oil; 3 tablespoons lime juice (freshly squeezed); 1 tablespoon cilantro (or parsley, finely chopped - adjust to your taste); 1 cloves garlic (crushed); 1/2 teaspoon brown sugar; 1/4 teaspoon ground cumin; 1/2 teaspoon salt; 1/2-1 teaspoon red chili flakes (optional). Dressing: Whisk dressing ingredients together to combine.
7. Assembly: Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.