Chipotle-Style Bowl with Chicken

Heat the olive oil in a large pan over medium heat. Add the rice, finely chopped coriander, and salt. Crumble the stock cube into the pan and pour in the pan. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 10–15 minutes until the rice has absorbed all the liquid.

Wash the chicken thighs and cut them into cubes. Heat the butter in a frying pan over medium heat. Add the chicken along with the smoked paprika, cayenne pepper, onion powder, garlic powder, ground cumin, and salt. Cook the chicken in 6–7 minutes.

Pour the cream into a small saucepan and heat it gently over low heat (do not boil). Add the grated cheddar and stir constantly with a whisk or spatula until the cheese has melted and you have a smooth, thick sauce. This takes about 3–5 minutes. Optionally, season to taste.

Mix the corn with the finely chopped chives in a small bowl.

Chop the tomatoes and place them in a bowl. Add the finely chopped red onion and chives and mix well.

Place the avocado, ground cumin, lime juice, salt, and pepper in a bowl and mash everything until smooth.

Assemble by spreading a layer of rice on a serving dish. Spoon over some cheese sauce, then the chicken, a bit more cheese sauce, followed by the black beans, tomato mixture, corn mixture, avocado sauce, crème fraîche, mayonnaise, and optionally more cheese sauce and your favorite topping sauce.