Pat the chicken thighs dry and cut them into 1-inch pieces. In a large bowl, toss the chicken with 1 tablespoon of the olive oil, the chili powder, chipotle chili powder, cumin, salt, and 1 tablespoon of the lime juice until every piece is coated.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add half the chicken in a single layer and let it sit without stirring for 3 to 4 minutes so it chars. Flip, cook 3 to 4 minutes more until it reads 165°F, then move it to a plate and repeat with the second batch.

While the chicken cooks, warm the brown rice in the microwave for 2 minutes. Stir in 2 tablespoons of the lime juice and half the cilantro while the rice is hot.

Drain and rinse the black beans well. Warm them in the microwave for 1 minute with a pinch of cumin if you like.

Make the corn salsa. Thaw the frozen corn under warm running water, drain, and toss with the diced red onion, the remaining lime juice, and the rest of the cilantro.

Build each bowl with a quarter of the rice, a quarter of the beans, a quarter of the chicken, and a scoop of corn salsa.

Finish each bowl with 2 tablespoons of Greek yogurt and serve warm, or pack the components in separate containers for the week.