Dice the bell pepper into bite-sized pieces and cut the chicken into 1-inch chunks for even cooking. Slice the scallions thinly and halve the lime. Start cooking the rice according to package directions—this will take about 18-20 minutes and can simmer while you prepare other components. I like to use Mahatma long-grain white rice because it stays fluffy and doesn't clump together.

Preheat oven to 400°F (200°C). Toss the chicken chunks with the smoked paprika and spread on a baking tray along with the diced bell pepper pieces. Roast for 25 minutes until the chicken is cooked through and the peppers begin to soften. This initial roast develops flavor through dry-heat cooking before the sauce is added.

While the chicken roasts, heat a large skillet over medium-high heat. Add the drained corn and warm for 2-3 minutes until lightly browned, then add the drained black beans and stir until heated through. Season the mixture with a pinch of salt and the lime juice from Step 1. Transfer to a bowl and set aside—this can be done in the last 10 minutes of the chicken roasting time so everything finishes together.

Remove the tray from the oven and brush the chicken with the 2/3 cup of BBQ sauce, coating evenly. Return to the oven for 5 minutes to caramelize the sauce. I always use Sweet Baby Ray's for the best smoky flavor—it glazes beautifully without burning. Remove from the oven and set aside.

While the chicken finishes cooking, whisk together the mayo, 2 1/2 tablespoons BBQ sauce, and 1 teaspoon water in a small bowl until smooth and pourable. This creamy, tangy drizzle will tie all the bowl components together. I prefer Hellmann's mayo because it gives a creamier consistency that doesn't separate.

Remove the roasted bell pepper pieces from the tray (they may still be on the baking sheet with the chicken). Slice the avocado in half, remove the pit, and slice into 1/4-inch thick pieces. Do this just before assembly so the avocado doesn't brown.

Divide the cooked rice among serving bowls. Top each bowl with portions of the corn-bean mixture from Step 3, roasted bell pepper, BBQ-glazed chicken, and avocado slices. Drizzle generously with the BBQ mayo from Step 5 and garnish with the sliced scallions from Step 1. Serve immediately while the chicken and rice are still warm.