Rinse the brown rice under cold water until it runs clear. Add the rice to a saucepan with water and a pinch of salt. Bring to a boil, cover, reduce to low, and simmer for 22-25 minutes, until tender—fluff with a fork. Squeeze in the lime juice and add the chopped coriander, if using.
Marinate the Chicken
In a bowl, add chicken thighs, olive oil, smoked paprika, ground cumin, minced garlic and salt and pepper. Mix to combine.
Beans & Corn
Rinse and drain black beans and corn. Sauté corn in a pan for 3–5 minutes until lightly browned. Add in the beans and cook for 1 minute. Remove from the heat.
Cook the Chicken
Place a pan over medium-high heat and sear the chicken for 5-6 minutes on each side or until browned and cooked through (internal temperature of 75°C-167°F). Rest for 5 minutes and slice or dice.
Assemble Bowls
In each container, add the cooked lime and coriander brown rice, sliced chicken thigh, black beans and corn, top with salsa of choice and coriander (cilantro). Dig in.