Combine the rinsed rice, 1 1/2 cups water, 1 tablespoon oil, and 1/2 teaspoon salt in the 3-quart saucepan. Boil on high for 4 minutes, then cover tightly, reduce to low, and cook 18 minutes without lifting the lid. Steam holes should dot the surface.

Stir the tomatoes, onion, jalapeño, 1/4 cup cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt together. Set it aside. Pink juices should pool at the bottom.

Heat the 12-inch skillet over medium high for 2 minutes. Cook the thighs in a single layer for 6 to 7 minutes, flip, and cook 5 to 6 minutes more, until a thermometer reads 175°F (165°F is the USDA minimum). The crust should be deep mahogany and the juices clear.

Rest the chicken on a cutting board for 5 minutes, then slice across the grain into 1/2 inch strips. The strips should look glossy, not dry.

Wipe out the skillet and heat it on high. Cook the dried corn with no oil for 4 to 5 minutes, stirring once a minute, until golden brown spots and a few dark flecks appear.

Heat the beans, 1/4 cup water, 1/2 teaspoon cumin, and 1/4 teaspoon chili powder in the 1-quart saucepan over medium low for 5 minutes. Mash a few beans against the pan. The liquid should coat the beans like a glaze.

Turn off the heat under the rice and keep it covered for 10 minutes. Fluff, then fold in 1/2 cup cilantro, 2 tablespoons lime juice, and the zest. The grains should look separate and flecked with green.

Stir the sour cream and 1 tablespoon lime juice until smooth. It should drizzle off the spoon in a thick ribbon.

Divide the rice among 4 bowls. Add the beans, chicken, corn, drained pico, romaine, avocado, and cheese in sections, then drizzle with crema and serve at once. Each bowl should show five or six colors.