Step 1

Place your chicken thighs in a gallon-sized Ziploc bag. Add the oil to the bag, seal it, and toss and turn the chicken inside the bag until they're all well-coated in oil.

Step 2

Mix all the seasonings in a small bowl then pour them into the chicken bag. Seal it and toss and turn the chicken inside the bag until all of the chicken is well-coated with the seasoning mix. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.

Step 3

When ready, heat up your outdoor or indoor grill on high and grill each side of the chicken for 7-10 minutes until chicken is cooked through (internal temperature of 160 °F (71 °C)) and there are nice grill marks on both sides. Remove chicken from grill and set aside before cutting.

Step 4

While the chicken cools, prepare the corn salsa and guacamole.

Step 5

Transfer the cooled by warm chicken onto a cutting board and dice into cubes.

Step 6

Assemble the burrito bowl by putting a bed of rice into the bottom of a bowl then adding your toppings on. Enjoy!