Dry-brine the chicken: Toss the chicken pieces with the 1 teaspoon of salt in a bowl and let them sit at room temperature for 15 minutes while you prep everything else. This short rest lets the salt pull moisture to the surface and then reabsorb back into the meat, seasoning it all the way through instead of just coating the outside — skip this step and you’ll notice the difference, since the chicken tastes seasoned on the surface but bland in the middle.
Start the rice: Combine the rinsed rice, water or broth, and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Sear the chicken: Pat the brined chicken dry with a paper towel this matters more than it sounds like it would, since wet chicken steams instead of browning. Heat the olive oil in a large skillet over medium-high heat, then add the chicken along with the garlic powder, onion powder, and black pepper. Cook for 5–6 minutes, stirring occasionally, until deeply golden on most sides and cooked through to 165°F internally.
Glaze the chicken: Lower the heat to medium and pour in half of the BBQ sauce. Let it bubble and cling to the chicken for 2–3 minutes, stirring often, until the sauce turns glossy and slightly sticky rather than watery. Pro tip: adding the sauce now instead of at the very start keeps the sugar in it from burning against the hot pan, which is what gives you that bitter, blackened edge instead of a clean caramelized one.
Toss with the rest of the sauce: Off the heat, stir in the remaining BBQ sauce so the chicken is fully coated and glossy.
Build the bowls: Divide the rice among four bowls. Top with the BBQ chicken, corn, shredded cabbage, red onion, and avocado. Finish with cilantro and a lime wedge on the side.
