1) Start the rice
In a medium pot, heat butter (or olive oil) over medium heat. Add minced garlic and cook 30 seconds, just until fragrant. Stir in rinsed rice and salt, then pour in water or broth (same amount either way). Bring to a boil, cover, reduce to low, and cook 15 minutes. Turn off heat and let it sit covered 10 minutes (do not lift the lid). Fluff with a fork.
2) Make the tomato lime salsa
In a bowl, combine tomatoes, red onion, cilantro, lime juice, olive oil, and salt. Stir and let it hang out while you cook. Taste and adjust with more lime or salt if needed.
3) Warm up the black beans
In a small pot, heat olive oil over medium. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds. Stir in beans, water or broth, bay leaf (if using), and cumin (if using). Simmer 10 minutes, stirring occasionally. Mash a few beans against the side of the pot to thicken. Season with salt to taste.
Optional but nice: a tiny squeeze of lime or a drizzle of olive oil right at the end makes the beans feel extra finished.
4) Season and sear the chicken
In a bowl, mix 1 teaspoon of the salt, garlic powder, paprika, cumin, and black pepper. Toss chicken with the spice mix and lime zest.
Heat a large skillet over medium-high heat. Add neutral oil. Sear chicken until deeply golden, about 5 to 7 minutes per side for many thighs (timing varies with thickness and heat), and cooked through to 165°F (74°C) internal temperature at the thickest part. Turn off heat, squeeze lime juice over the chicken, and let it rest 5 minutes. Slice.
5) Build your bowls
Spoon rice into bowls, add black beans, then pile on sliced chicken. Finish with tomato lime salsa and any extras like avocado or shredded cabbage.
My final move: one more squeeze of lime over the whole bowl right before eating. It wakes everything up.
