Chicken Burrito Bowl

For the chicken:
Preheat oven to 325 F. Combine the spices and half of the oil and coat the chicken with the mixture. Set aside.

Add the remaining half of the oil into a cast iron skillet on medium high heat. Cook the chicken for 4 minutes on each side. Finish by cooking in a 325 F oven for 8 – 10 minutes.

For the guacamole:
Add the avocados into a bowl and smash using a fork. Add the tomatoes, Tobasco, lemon juice, red onions, a dash of salt and pepper and mix well. Set aside.

For the avocado cream:
Place the avocados in a bowl and smash with a fork. Add the olive oil, mayonnaise, Greek yogurt, salt and pepper and mix vigorously. Set aside.

For the corn salsa:
Combine olive oil, corn, green pepper, jalapeno, cilantro, red onion, black beans, lime juice, sugar and salt in a bowl and mix well. Set aside.

For the pico de gallo:
Combine red onions, tomatoes, cilantro, jalapenos, lime juice and salt in a bowl. Mix well and set aside.

For the cilantro rice:
Bring the water to a boil in a saucepan. Add the rice, reduce to a simmer and cover the pot. Cook for 10 – 12 minutes until the water is fully absorbed. Add the chopped cilantro and the lime juice. Mix well and set aside.

For the cabbage:
Mix the cabbage, olive oil, lemon juice, oregano, salt and pepper in a bowl and set aside.

For the Sriracha mayo:
Combine the Sriracha and mayo and mix well.

To create the bowl
Fill the bottom of your dish with the rice. Dice the chicken. Then, add each of the ingredients around the bowl keeping each item separate. Top with the avocado cream and Sriracha mayonnaise. Go ahead. Mix it all together and enjoy!