Warm the olive oil in a large deep skillet or medium pot, then cook the onion, red bell pepper, garlic, and cilantro for 3 to 5 minutes until softened. The vegetables should smell fragrant and look glossy, not browned.

Stir in the black beans with their liquid, the water, cumin, bay leaf, and kosher salt, then bring everything to a boil. Once bubbling, the mixture will look loose at first and start to deepen in color.

Lower the heat, cover, and simmer the beans for about 15 minutes, stirring occasionally, then remove and discard the bay leaf. They’re ready when the mixture has thickened enough to spoon over rice without running all over the bowl.

While the beans cook, heat a large grill pan or cast iron skillet over medium heat and coat it lightly with oil spray. The pan should be hot enough that the chicken sizzles when it hits the surface.

Place the chicken thighs in a bowl, add the juice from 1 lime, and coat them with the taco seasoning. The seasoning should cling to the chicken in an even layer.

Cook the chicken for 7 to 8 minutes per side until the center is fully cooked through. The outside should develop good color, and the thickest part should reach 165°F for cooked chicken.

Transfer the chicken to a board and slice it, keeping the pieces together so they stay warm and juicy. The meat should look moist inside with no pink in the center.

Divide the heated rice and black beans among four bowls, then top with sliced chicken, pico de gallo, avocado, extra cilantro, and lime wedges. Each bowl should have warm, savory layers underneath and cool, fresh toppings on top.