Step 1

For the tangy BBQ sauce, in a medium saucepan, whisk together the tomato puree, molasses, vinegar, Worcestershire sauce and garlic until fully combined

Step 2

Turn the heat to medium and bring to a simmer

Step 3

Reduce the heat to medium-low and simmer the sauce for 5 minutes, stirring often, until it has thickened slightly

Step 4

Remove the sauce from the heat

Step 5

Preheat the oven to 425°F, with a rack in the center

Step 6

Line a rimmed baking sheet with foil and nestle a wire cooling rack inside

Step 7

For the chicken, place the thighs in a large bowl and season liberally with salt and pepper on all sides

Step 8

Add ½ cup of the BBQ sauce and toss until coated on all sides

Step 9

Place the chicken on the prepared pan and bake for 5 minutes

Step 10

Remove the chicken from the oven

Step 11

Using a pastry brush, coat the chicken on both sides with half of the remaining ½ cup BBQ sauce and flip over

Step 12

Bake for 5 minutes longer

Step 13

Remove from the oven and brush it with the remaining BBQ sauce

Step 14

Turn the broiler on high and broil the chicken until the internal temperature reaches 165°F and it begins to brown on the edges, 4 to 6 minutes

Step 15

Once cool enough to handle, roughly chop the chicken

Step 16

To assemble, divide the rice among 6 bowls or plates

Step 17

Top each bowl of rice with equal amounts of BBQ chicken followed by the black beans, corn, tomatoes, onion and avocado

Step 18

Garnish with cilantro, lime and cheese, if desired

Step 19

Serve with BBQ sauce drizzled over the top