Marinate the chicken: In a large bowl or zip-top bag, whisk together 2 tablespoons of the olive oil, 3 tablespoons of the lime juice, the chili powder, cumin, smoked paprika, minced garlic, 1 teaspoon of the salt, and the black pepper. Add the chicken thighs, turn to coat, and let them sit for 20 minutes at room temperature or up to 8 hours in the fridge.

Cook the rice: Combine the rice, water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 18 minutes. Take it off the heat and let it stand, covered, for 5 minutes.

Finish the cilantro lime rice off the heat: Fluff the rice with a fork and fold in the remaining 2 tablespoons lime juice and the chopped cilantro. Do this after the rice is off the burner so the lime stays bright and the cilantro stays green.

Sear the chicken: Heat a large skillet over medium-high heat. Add the marinated thighs and cook for about 6 minutes per side, until the spice crust is dark and a thermometer reads 165°F in the thickest part. Move the chicken to a cutting board and let it rest 5 minutes, then chop into bite-sized pieces.

Char the corn and warm the beans: Add the remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Cook the corn for 3-4 minutes without stirring much, until some kernels blister and darken. Stir in the black beans and the remaining 1/2 teaspoon salt and heat through, about 2 minutes.

Build the bowls: Divide the cilantro lime rice among six bowls. Top each with the chopped chicken, the corn and bean mixture, shredded romaine, and pico de gallo.

Add the cold toppings: Finish each chicken burrito bowl with sliced avocado, shredded monterey jack, a spoonful of sour cream, and a lime wedge to squeeze over the top.