BBQ Chicken Corn Rice Bowl

• 180 g, cut into 2 cm pieces — Boneless skinless chicken breast, raw
• 150 g (about 3/4 cup) — Cooked long-grain brown rice
• 100 g (about 3/4 cup), thawed and patted dry — Frozen corn kernels
• 50 g (about 1 cup), finely shredded — Raw green cabbage
• 30 g (2 tbsp) — Tomato-based barbecue sauce
• 8 g (about 2 tsp) — Avocado oil
• 1 g (about 1/2 tsp) — Smoked paprika
• 0.8 g (about 1/4 tsp) — Garlic powder
• 0.75 g (about 1/8 tsp) — Fine salt
• 10 g (2 tsp) — Fresh lime juice
• 8 g (about 1 1/3 tbsp), thinly sliced — Raw scallion

Method

1. 1Prepare the cold toppingsPlace the shredded cabbage and sliced scallion beside the lime juice so they are ready for assembly.1 minLook for: The cabbage and scallion are dry, crisp, and held on a clean plate.Safety: Use a clean board and utensils for ready-to-eat toppings, and keep them separate from raw chicken.
2. 2Season the chickenIn a separate bowl, toss the chicken pieces with 4 g avocado oil, smoked paprika, garlic powder, and salt for 45 seconds.45 secLook for: Every chicken piece is lightly coated with oil, smoked paprika, garlic powder, and salt, with no dry spice pockets.Safety: Wash hands and sanitize the board, bowl, and utensils after they contact raw chicken.
3. 3Preheat the skilletPlace a wide skillet over medium-high heat for 1 minute. The pan is ready when a drop of water sizzles and evaporates promptly.1 minLook for: The skillet is evenly hot but not smoking.Safety: Keep the skillet handle turned inward and let any water evaporate before adding the oiled chicken.
4. 4Sear the first sideAdd the seasoned chicken in a single layer without overlapping the pieces. Leave it undisturbed for 3 minutes; if the skillet is too small, cook in two batches.3 minLook for: The underside of the chicken has browned contact spots and releases from the skillet without tearing.Safety: Avoid splashes from the hot oil and do not reuse a raw-chicken utensil for the cooked food.
5. 5Finish cooking the chickenTurn the chicken pieces and cook for another 4 to 6 minutes, turning once more if needed. Check the thickest piece, then transfer all of the chicken to a clean plate.6 min · 165°FLook for: The chicken is browned at the edges, no longer pink in the center, and reaches 165°F in the thickest piece.Safety: Use a clean instant-read thermometer and never return cooked chicken to the raw-chicken plate.
6. 6Heat the brown riceReduce the heat to medium. Add the brown rice and 20 g water, cover the skillet, and heat for 3 minutes. Stir once, then spoon all of the rice into the serving bowl.3 min · 165°FLook for: The brown rice is steaming throughout, separated into tender grains, and has no cold clumps.Safety: Reheat previously cooked rice to 165°F and do not use rice left at room temperature for more than 2 hours.
7. 7Char the cornReturn the uncovered skillet to medium-high heat. Add the remaining 4 g avocado oil and the dry corn, spread it into one layer, and cook for 4 minutes, stirring only once.4 minLook for: The corn is hot and has browned spots without excess water in the skillet.Safety: Pat thawed corn dry before it reaches hot oil to reduce splattering.
8. 8Glaze the chicken and cornStir the barbecue sauce with 20 g water, then pour it over the corn. Return the cooked chicken and toss over medium-high heat for 1 minute.1 min · 165°FLook for: The sauce forms a thin glossy coating on the chicken and corn without pooling, and the mixture reaches 165°F.Safety: Use a clean utensil for the cooked chicken and bring the complete mixture back to 165°F.
9. 9Assemble the bowlSpoon the barbecue chicken and charred corn over the hot brown rice. Add the shredded cabbage and scallion, then spoon the lime juice evenly over the top.1 minLook for: The rice supports an even layer of barbecue chicken and corn, while the cabbage and scallion remain crisp and the lime is distributed across the bowl.Safety: For meal prep, cool the hot chicken, corn, and rice before sealing and pack the raw cabbage, scallion, and lime separately.