FIRST STEP: MARINATE THE CHICKEN

1. Prepare the Marinade: In a small bowl, combine the olive oil, minced garlic, ground cumin, ground oregano, lime juice, orange juice, salt, and black pepper.
2. Marinate the Chicken: Place the chicken breasts or thighs in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure it is evenly coated. Seal the dish or bag and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Cook the Chicken: After marinating, heat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips or chunks.

SECOND STEP: COOK THE BLACK BEANS

1. Sauté the Vegetables: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
2. Season the Beans: Add the cumin, coriander, salt, and pepper to the vegetables. Stir to combine and cook for another minute.
3. Simmer the Beans: Add the drained and rinsed black beans to the saucepan along with the broth and vinegar. Stir well, then bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the beans are heated through and have absorbed the flavors.
4. Mash (Optional): If you prefer a creamier consistency, lightly mash some of the beans with the back of a spoon. This is optional but adds a nice texture to the dish.

THIRD STEP: COOK THE RICE

1. Rinse the Rice: Rinse the rice under cold water to remove excess starch. This helps to keep the rice fluffy and prevents it from being too sticky.
2. Cook the Rice: In a medium pot, heat the olive oil over medium heat. Add the rinsed rice and sauté for 2-3 minutes to toast it lightly.
3. Simmer the Rice: Add the water, salt, and bay leaf (if using) to the pot. Bring to a boil, then reduce the heat to low and cover. Let the rice cook for 15-20 minutes, or until the water has been absorbed and the rice is tender. Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

FINAL STEP: ASSEMBLE THE BOWL

1. Layer the Rice: Spoon a generous portion of rice into each bowl as the base layer.
2. Add the Black Beans: Top the rice with a ladle of the seasoned black beans, ensuring they’re evenly distributed.
3. Add the Chicken: Arrange the sliced or chunked chicken on top of the rice and beans.
4. Garnish: Finish off the dish with a few slices of avocado, red onion, and a sprinkle of fresh cilantro. Serve with lime wedges on the side, and add pickled jalapeños for a touch of heat if desired.