Start by preparing your ingredients for the Chicken Fajita Bowls. Combine your homemade fajita seasoning in a small bowl and set aside.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice, sautéing for 2-3 minutes until slightly translucent. Pour in the water or broth, bringing it to a gentle boil. Reduce heat to low, cover, and let simmer for 12-15 minutes until fluffy.

Once your rice is cooked, add the rinsed black beans to the saucepan, stirring gently. Cover and let steam on low heat for 5 minutes.

In a skillet, melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add the corn and sauté for about 5-7 minutes until charred. Mix in onion, tomatoes, lime juice, and cilantro, seasoning with salt to taste.

Season the chicken thighs with fajita seasoning. In a large skillet, sear the chicken for about 6-8 minutes per side until cooked through, reaching an internal temperature of 165°F. Let it rest for a few minutes before slicing.

Utilizing the same skillet, add chopped bell peppers and remaining minced onion. Sauté over medium heat for 5-6 minutes until tender and slightly caramelized.

To assemble the bowls, divide the cilantro lime rice and black beans among bowls. Layer with sliced chicken and sautéed bell peppers, and top with corn salsa and desired toppings.