In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of minced onion, 1 cup of diced red bell pepper, and 3 cloves of minced garlic. Sauté these ingredients for about 3-5 minutes until the vegetables are softened and fragrant. Stir in 1/4 cup of chopped cilantro before moving to the next step.

Now, add 1 can of black beans (drained), 1/2 cup water, 1 teaspoon of ground cumin, 1 teaspoon kosher salt, and 1 bay leaf to the skillet. Increase the heat to bring to a boil, then reduce the heat to low. Cover and let it simmer gently for about 15 minutes.

While the beans simmer, heat a large grill pan over medium heat and spray it lightly with cooking oil. Season 1 pound of boneless skinless chicken thighs with lime juice and taco seasoning. Cook the chicken for about 7-8 minutes per side until golden brown.

As the chicken rests, prepare 4 servings of cooked white rice according to package instructions. Fluff the rice with a fork and keep it warm.

Start by dividing the warm rice among four bowls, spoon the thickened black bean mixture over the rice, and top each bowl with sliced chicken, pico de gallo, and creamy avocado.

Finish off each Chicken Taco Bowl with lime wedges and additional cilantro for garnish. Serve immediately.