Combine the brown rice, 3 cups of water, lime zest, juice of one lime, and powdered coriander in a small pot or saucepan. Bring to a boil, then lower to a low heat, cover, and leave to cook for 25 minutes.

After 25 minutes, add the quinoa, mix to blend with the brown rice, cover, and simmer for another 15 minutes, or until cooked and fluffed with a fork.

Prepare the chicken while the grain mixture is cooking. Place the chicken breasts on a chopping board and season both sides well with salt and pepper.

Warm the olive oil in a grill pan or cast-iron skillet over medium-high heat, then add the seasoned chicken and fry for 5-6 minutes per side until cooked through or an internal temperature of 165°F is reached. Remove from the pan and put aside for at least 5 minutes before cutting into thin strips or cubes.

Prepare the black bean and corn salsa while the chicken is cooking. In a medium mixing bowl, combine the olive oil, lime juice, garlic powder, paprika, ground cumin, and a sprinkle of salt. Toss in the drained and rinsed black beans and corn until thoroughly covered in the dressing. Season to taste with salt and pepper as needed.

Assemble the bowls after the grain mixture and chicken are done. Top the cooked quinoa and rice combination with grilled chicken, black bean and corn salsa, tomatoes, avocado, a dollop of Greek yogurt, a drizzle of salsa verde, a sprinkle of chopped cilantro, and a slice of lime.

These bowls can be served right away or refrigerated for up to 4 days. If you're cooking them ahead of time, save the avocado, Greek yogurt, and salsa verde for when you're ready to serve.