Start by rinsing the brown rice under cold water. In a pot, combine 1 1/2 cups of brown rice with 3 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender. Once done, fluff with a fork and set aside.
While the rice is cooking, take your two large boneless skinless chicken breasts and chop them into bite-sized pieces.
In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once hot, add the chicken pieces. Sprinkle the ground cumin, chili powder, garlic powder, and sea salt over the chicken. Stir well to coat all the pieces with the spices.
Cook the chicken for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown color. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
While the chicken is cooking, rinse and chop the curly kale. Once the chicken is done, add the chopped kale to the skillet and sauté it for 2-3 minutes until it wilts but maintains its vibrant color.
Drain and rinse the 14-ounce can of black beans. Add the beans to the skillet with the chicken and kale, stirring to combine. Cook for an additional 2-3 minutes until the beans are heated through.
In serving bowls, layer a generous scoop of brown rice, followed by the chicken, black beans, and kale mixture. Top with pico de gallo or salsa, a dollop of guacamole, and if desired, some grated cheese.
