Mix the spice blend

• Combine the chili powder, cumin, smoked paprika, garlic powder, dried oregano and salt in a small bowl.

Marinate the chicken

• Add the olive oil and the spice blend to the diced chicken.
• Mix well so every piece is coated, then let it rest.

Cook the quinoa

• Rinse the quinoa and cook it in the vegetable broth until the liquid is absorbed and the grains are tender.
• Fluff with a fork and set aside.

Cook the chicken

• Heat a pan over medium-high heat and cook the marinated chicken, stirring, until golden and cooked through.

Make the avocado lime crema

• Blend the Greek yogurt, avocado, lime juice and a pinch of salt until smooth and creamy.

Assemble the bowls

• Divide the quinoa between bowls and top with the spiced chicken.
• Add the shredded lettuce, roasted corn, cherry tomatoes, black beans, jalapeño and avocado slices.
• Finish with a generous drizzle of avocado lime crema.