Chicken:

• 400 g (14 oz) boneless, skinless chicken breast, diced (about 2 cm / ¾ inch pieces)

• 3 tbsp olive oil

• 1 tsp freshly minced garlic

• 1 tsp sea salt flakes

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 tsp sweet paprika

• 1 tsp onion powder

• 1 tbsp tomato paste (concentrated puree)

• 1 tbsp diced chipotle chili in adobo sauce (or substitute 1 tsp smoked paprika, or omit)

Pico de Gallo:

• 2 tomatoes, finely diced (or 200 g / 7 oz grape or cherry tomatoes, quartered)

• 1 small onion, finely diced

• ⅓ bunch coriander (cilantro), finely shredded, plus extra for garnish

• ½ tsp sea salt flakes

• Juice of ½ lime

To Serve:

• 450 g (1 lb) microwave rice (long-grain, brown, or Mexican)

• 1 avocado, mashed

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup (180 g) canned black beans, rinsed and drained

• 100 g (3½ oz) corn chips

• 1 jalapeño, sliced (optional)

• Lime wedges (optional)

Chipotle Mayo:

• ½ cup (125 g) whole-egg mayonnaise

• 1 tbsp diced chipotle chili in adobo sauce (or ½ tsp smoked paprika)

• ½ tsp sea salt flakes

• ¼ tsp cracked black pepper

• 1 tbsp lime juice