For The Kebabs:

1. Whisk together olive oil, cumin, paprika, garlic powder, salt and pepper in a large bowl.
2. Place chicken in a large resealable plastic bag and cover with spice mixture. Seal and refrigerate at least 30 minutes, or overnight.
3. Preheat grill or grill pan over medium-high heat.
4. Thread marinated chicken onto skewers and grill, turning occasionally, until golden-brown and an internal temperature of 165°F is reached, about 12-15 minutes.
5. Set aside.

For The Bowls:

1. Combine cooked rice, cilantro and lime zest in a large bowl and toss to mix.
2. Divide rice evenly between 4 bowls.
3. Top with lettuce, corn, tomatoes, pickled red onions and chicken kebabs.
4. Dollop with Good Foods Chunky Guacamole.
5. Garnish with cilantro and serve.

• 2 tbsp olive oil

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp salt

• 1/2 tsp pepper

• 2 lb boneless, skinless chicken breasts, cut into 1-inch cubes

• 4 cups cooked long-grain white rice

• 1/2 cup chopped fresh cilantro, plus more for garnish

• 2 tbsp lime zest

• 1 head of romaine lettuce, washed and chopped

• 2 ears of corn, husks removed, grilled and kernels removed

• 2 plum tomatoes, seeded and chopped

• 1 cup pickled red onions

• 1 pkg Good Foods Chunky Guacamole