To a small food processor, add cilantro, garlic, red wine vinegar, lime juice, olive oil, smoked paprika, red pepper flakes and salt. Pulse until cilantro is finely diced. Set aside.

Heat grill to medium-high heat, about 350°F.

Add corn directly to the grill and grill each side for 2 minutes or until slightly charred.

Remove from grill and let rest for 2-3 minutes.

Using a knife cut the corn kernels off the cob. Set aside.

To a small bowl add, cumin, smoked paprika, chili powder, garlic powder, ground coriander, salt and pepper. Next, add olive oil to the spice bowl and stir until it is smooth and forms a runny paste.

Add chicken breast and thighs to a large bowl, pour the spice rub mixture over top and toss until all of the chicken is coated in the spice rub.

Heat a large skillet to medium high heat. Add in avocado oil and chicken thighs. Cook the chicken thighs for 4-5 minutes per side, or until the internal temperature is 165°F. Remove from the pan. Add chicken breast to the pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let rest for 5 minutes.

Once rested, slice the chicken and set aside.

To each bowl add ½ cup of jasmine rice, 1-2 tablespoons of black beans, grilled corn, sliced chicken, fresh pico de gallo, sliced avocado and top with chimichurri.