In a small bowl, combine smoked paprika, ground cumin, garlic powder, onion powder, salt and pepper. Rub the mixture evenly over both sides of the chicken breasts. You’ll notice the spices turning a warm, earthy brown – that’s the first sign of flavour building.

Heat a large skillet over medium‑high heat and add the olive oil. When the oil shimmers and you can see a faint ripple, place the chicken in the pan. Hear the gentle sizzle as the meat hits the hot surface; it should last about 4‑5 minutes per side.

Cook the chicken until it develops a golden‑brown crust and an internal temperature of 75 °C (165 °F). The surface should look caramelised and the juices run clear when you pierce it with a knife. Transfer the chicken to a plate and let it rest for 5 minutes – this keeps it moist.

While the chicken rests, whisk together the lime juice, yoghurt, chipotle paste, a pinch of salt and a grind of pepper in a small bowl. The mixture will turn a creamy pink, and you’ll catch a subtle smoky aroma that hints at the heat to come.

Slice the rested chicken into thin strips. The meat should be tender and juicy, with a faint pink centre if you like it just right. Set aside.

To assemble each bowl, start with a base of mixed salad leaves. Add a handful of red cabbage, a spoonful of black beans, a scatter of corn, cherry tomato halves and diced avocado. The colours should be vivid – green, purple, yellow and red – creating a visual feast.

Top the vegetables with the sliced chicken, then drizzle the chipotle‑lime dressing over everything. Finish with a sprinkling of fresh coriander leaves. The dressing should coat the ingredients with a glossy sheen, and the scent of lime and chipotle will fill the bowl, inviting you to dig in.