• For the chicken, preheat oven to 425°F. Line a rimmed baking sheet with foil and nestle a wire cooling rack inside.
• In a medium saucepan or skillet, make the BBQ sauce by whisking together 1 cup ketchup, ½ cup  brown sugar,3 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon chili powder, 2 teaspoons garlic powder, and a big pinch of salt and pepper until fully combined. Turn the heat to medium and bring to a simmer. Simmer the sauce for 5 minutes, stirring often until the sauce has thickened slightly. Remove the sauce from heat. Reserve about 3/4 cup sauce for serving.
• Place 2 pounds boneless skinless chicken in a large bowl and season liberally with salt and pepper on all sides. Transfer 1/2 cup of barbecue sauce to the bowl with the chicken and toss until coated on all sides. Place the BBQ sauce-covered chicken pieces on the wire cooling rack and roast in the oven for 5 minutes.
• Remove the chicken from the oven. Using a pastry brush or spoon, coat the chicken with remaining bbq sauce in the bowl. Return the chicken to the oven for 5 minutes longer.
• Remove from the oven, brush it with BBQ sauce one last time, then turn the broiler on high. Broil the chicken for 4-6 minutes until it begins to brown on the edges. (watch it closely) The chicken is done when the internal temperature reaches 165°F on an instant read thermometer.
• Once cool enough to handle, roughly chop chicken before assembling the bowls.

FOR THE BOWLS

• To assemble, divide the 3 cups cooked rice among 6 bowls or plates. Top each bowl of rice with equal amounts of BBQ chicken followed by the canned beans, canned corn,  halved tomatoes, finely diced red onion, and diced avocado.
• Garnish with cilantro, lime, and top with pepper jack or cheddar cheese, if desired. Serve with any remaining BBQ sauce drizzled over the top.

SERVING SUGGESTIONS

• Serve bowls alongside chips and salsa and fresh pineapple or mango.

SWAP SUGGESTIONS

• Protein: Use a shredded rotisserie chicken tossed with BBQ sauce. Scatter sauced chicken on a lined sheet tray and pop it under the broiler for 2 minutes to crisp it up a bit.
• Vegetarian: Remove the chicken and double the beans to make BBQ beans by simmering with 2 tablespoons of BBQ sauce.
• Other: If you’re short on time, use a store bought BBQ sauce and follow the same steps above.

WEEKEND PREP / MAKE AHEAD

• Make BBQ sauce in advance and store in a mason jar or airtight container.
• Cook rice in advance.
• Prep veggies in advance: slice tomatoes, remove corn off the cob, chop cilantro.