Cook the rice: Rinse the rice under cold water until the water runs clear. Place it in a saucepan with 600 ml water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. The grains should be tender and separate, with a fluffy texture when fluffed with a fork.

Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat. Season the chicken thighs with salt and pepper, then place them in the pan in a single layer. Cook for 4-5 minutes per side, until the skin is golden brown and you hear a steady sizzle. The flesh should feel firm to the touch.

Sauté the aromatics: Remove the chicken from the pan and set aside. Reduce the heat to medium. Add the diced onion and cook for 3-4 minutes, stirring often, until it turns translucent and smells sweet. Stir in the garlic, cumin, paprika, and oregano, and cook for 1 minute until the spices become fragrant — you'll smell a warm, earthy aroma.

Simmer the sauce: Pour in the tinned tomatoes and tomato purée, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan, nestling it into the sauce. Bring to a gentle simmer — you'll see small bubbles breaking the surface — then cover and cook on low heat for 20 minutes. The sauce will thicken and turn a deep red colour.

Shred the chicken: Remove the chicken from the pan and place it on a cutting board. Using two forks, pull the meat apart into shreds. The chicken should be so tender it falls apart easily, with visible moisture still in the fibres. Return the shredded chicken to the pan along with the black beans. Stir to combine and cook for 2 minutes until the beans are heated through.

Make the avocado crema: Halve the avocado, remove the stone, and scoop the flesh into a blender or food processor. Add the yogurt, lime juice, and a pinch of salt. Blend until completely smooth — the mixture should be pale green, thick, and glossy, with no flecks of avocado visible.

Assemble the bowls: Divide the rice among six bowls. Spoon the shredded chicken and bean mixture over the top. Drizzle generously with the avocado crema. Serve immediately, or allow to cool completely before storing for meal prep.