Step 1

Preheat your grill to 400ºF and add rice and water to a saucepan. Bring to a boil and reduce to simmer until rice is light and fluffy. Set aside.

Step 2

Next mix all of the spices for the bbq chicken into a small bowl. Evenly distribute dry rub all over chicken breasts.

Step 3

Place chicken breasts and corn on the grill for 15-20 minutes, rotating corn every five minutes.

Step 4

At 8 minutes, flip the chicken breasts and add half of the bbq sauce. Grill for remaining 10-15 minutes, or until the internal temperature reaches 165ºF.

Step 5

While chicken and corn are on the grill, place all ingredients for coleslaw into a large bowl. Mix well and place in the fridge.

Step 6

In a separate medium-sized bowl, add beans, cumin, and lime juice. Set aside.

Step 7

Remove chicken and corn from grill.

Step 8

Cut chicken into cubes and toss with the rest of the bbq sauce. Evenly distribute into 6 bowls or meal prep containers.

Step 9

Remove slaw from the fridge and evenly distribute corn mixture, slaw, and rice into the bowls.

Step 10

Enjoy!