Phase 1: Prepare and Cook the Fiesta Chicken

1. Marinate the Chicken (Optional but Recommended): In a medium bowl, combine the cubed chicken, olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, pepper, and cayenne (if using). Toss well to ensure the chicken is evenly coated. If you have time, cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. If short on time, you can proceed directly to cooking.
2. Cook the Chicken: Heat a large skillet or pan over medium-high heat. If you didn’t add oil to the marinade, add a tablespoon of olive oil to the skillet. Once the skillet is hot, add the chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan, which can cause the chicken to steam rather than sear).
3. Sear and Cook Through: Cook for 5-7 minutes per side, or until the chicken is nicely browned and cooked through (internal temperature should reach 165°F or 74°C).
4. Rest and Dice (if needed): Remove the chicken from the skillet and let it rest for a few minutes before dicing further if you used larger pieces. If you started with 1-inch cubes, they should be a good size already.

Phase 2: Prepare the Cilantro Lime Rice

1. Rinse the Rice: Place the long-grain white rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. This removes excess starch and helps prevent clumpy rice.
2. Sauté Aromatics: In a medium saucepan with a tight-fitting lid, heat the 1 tablespoon of olive oil or butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Toast the Rice: Add the rinsed rice to the saucepan and stir for 1-2 minutes to lightly toast the grains.
4. Add Liquid and Cook: Pour in the chicken broth or water and the 1/2 teaspoon of salt. Bring to a boil. Once boiling, stir once, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time!
5. Rest the Rice: Once cooked, remove the saucepan from the heat and let it stand, covered, for another 5-10 minutes. This allows the steam to finish cooking the rice perfectly.
6. Fluff and Flavor: Fluff the rice with a fork. Gently stir in the chopped fresh cilantro and fresh lime juice. Taste and adjust salt if needed.

Phase 3: Make the Corn and Black Bean Salsa

1. Combine Ingredients: In a large bowl, combine the rinsed and drained black beans, drained corn, finely diced red onion, finely diced red bell pepper, and finely diced jalapeño (if using).
2. Add Dressing and Herbs: Add the chopped fresh cilantro, fresh lime juice, and olive oil to the bowl.
3. Season and Mix: Season with salt and pepper to taste. Stir everything together gently until well combined.
4. Chill (Optional): For best flavor, cover the salsa and chill in the refrigerator for at least 15-20 minutes to allow the flavors to marry. This can be made a day ahead.

Phase 4: Assemble Your Meal Prep Bowls

1. Portion Control: Grab your meal prep containers (4-5 containers are ideal for this recipe).
2. Layer the Rice: Divide the cilantro lime rice evenly among the containers, creating a base layer.
3. Add the Chicken: Top the rice with a generous portion of the cooked fiesta chicken in each container.
4. Spoon on the Salsa: Add a hearty scoop of the corn and black bean salsa alongside or on top of the chicken.
5. Cool Before Storing: Allow the components to cool down slightly before sealing the containers and refrigerating. This prevents condensation and helps maintain texture.
6. Store Toppings Separately: If using toppings like shredded lettuce, avocado, sour cream, or tortilla chips, store them separately and add them just before serving to maintain freshness and crunch.