Grilled Chicken Burrito Bowls

In a large bowl, combine chicken thighs with olive oil, barbecue rub, salt, and pepper. Toss well to coat.

Preheat a griddle or large skillet over medium heat. Place the seasoned chicken thighs on the hot surface and cook until golden brown and cooked through, flipping once.

Once cooked, remove the chicken from the griddle and set aside.

Pour the undrained cans of black beans into a saucepan over medium heat.

Season the beans with kosher salt, black pepper, ground cumin, and dried oregano. Stir to combine.

Bring the beans to a simmer and cook for about 10 minutes to allow the flavors to meld.

To make the cilantro crema, combine Mexican crema, fresh cilantro, a pinch of salt, and the juice of half a lime in a tall cup or blender.

Using an immersion blender, blend the crema ingredients until smooth and well combined. Transfer to a squeeze bottle for easy serving.

To assemble the burrito bowls, start with a base of cilantro lime rice. Top with a generous portion of the seasoned black beans and shredded cheddar cheese.

Chop the grilled chicken into bite-sized pieces and add it to the bowl. Finish with a drizzle of the cilantro lime crema.