1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until it’s no longer pink and lightly browned, about 5-7 minutes. The chicken should be cooked through, with no raw spots visible.

2. Sprinkle the taco seasoning over the cooked chicken. Pour in the 1/2 cup of water and stir well to combine. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken evenly. The aroma of the taco seasoning will become quite strong.

3. While the chicken is simmering, add the rinsed and drained black beans and the drained corn to the skillet with the chicken. Stir everything together and continue to cook for another 2-3 minutes, just until the beans and corn are heated through.

4. Divide the cooked rice evenly among four serving bowls. This forms the base of your taco bowl.

5. Spoon the seasoned chicken, black bean, and corn mixture over the rice in each bowl. Make sure to get a good portion of the flavorful sauce too.

6. Top each bowl with a generous helping of shredded lettuce, a dollop of salsa, a spoonful of sour cream (or Greek yogurt), and a sprinkle of shredded cheddar cheese.

7. Add any optional toppings you desire, such as diced avocado, fresh cilantro, or a squeeze of lime juice. Serve immediately and enjoy your quick and easy chicken taco bowls!