Prepare the marinade: In a medium bowl, whisk together the olive oil, tomato paste, smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne, salt, pepper, and lime juice. The mixture should be a deep, rusty red colour and smell intensely smoky and earthy. The tomato paste gives it a slight thickness that clings beautifully to the chicken.

Marinate the chicken: Place the chicken thighs in a large bowl or a resealable bag. Pour the marinade over the top and use your hands to massage it into every piece, ensuring each thigh is completely coated. You'll notice the chicken turning a rich, reddish-brown colour. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour.

Cook the chicken: Heat a large frying pan or skillet over a medium-high heat until it's hot enough that a drop of water sizzles and evaporates instantly. Add the chicken thighs in a single layer (you may need to do this in batches). You should hear a satisfying sizzle as they hit the pan. Cook for 5-7 minutes per side, until the exterior is charred in spots and a deep, dark brown colour. The chicken should feel firm to the touch but still give slightly when pressed. The aroma of smoked paprika and cumin will fill your kitchen.

Rest and slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This is crucial - it allows the juices to redistribute, so your chicken stays moist. When you slice it, the interior should be white all the way through with no pink, and the juices should run clear. Cut the chicken into bite-sized strips or cubes against the grain for tenderness.

Warm the rice, beans, and corn: While the chicken rests, gently warm the cooked rice in the microwave or a small pan until it's steaming. In a separate small pan over medium heat, add the black beans and sweetcorn. Cook for 2-3 minutes, stirring occasionally, until they are heated through and the corn kernels turn a brighter yellow and release a sweet, nutty aroma.

Assemble the bowls: Divide the warm rice among four bowls. Top each with a generous portion of the sliced chicken, a scoop of black beans, and a spoonful of sweetcorn. Fan out the avocado slices on the side. Garnish with a generous sprinkle of fresh coriander and a squeeze of lime juice. The colours should be vibrant - white rice, deep red-tinged chicken, black beans, yellow corn, and green avocado.