Chipotle Chicken Quinoa Bowl with Charred Corn and Lime Crema

Rinse 1 cup quinoa under cold water, then simmer in 2 cups chicken stock with a pinch of salt for 15 minutes until the liquid is absorbed and the grains show their curly germ; fluff with a fork and set aside.

Pat the chicken thighs dry, then rub with chipotle powder, smoked paprika, minced garlic, 1 tbsp olive oil, and salt until evenly coated.

Heat a cast-iron skillet over medium-high until a drop of water dances and evaporates instantly, about 2 minutes.

Sear the chicken 5-6 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C); rest 5 minutes, then slice against the grain.

In the same skillet, add the corn kernels in a single layer and char without stirring for 3 minutes until blackened spots appear, then toss and cook 2 more minutes.

Whisk sour cream with lime juice, lime zest, a pinch of salt, and 1 tbsp chopped cilantro until pourable and glossy.

Halve, pit, and slice the avocado; halve the cherry tomatoes.

Divide quinoa among 4 bowls, then arrange chicken, corn, avocado, tomatoes, and black beans in colourful sections.

Drizzle generously with lime crema, scatter remaining cilantro, and finish with a squeeze of fresh lime.