Bring a medium pot with rice, chicken base, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook 15-18 minutes, or until tender. Remove from heat and fluff with a fork. Season with ½ tsp. salt and ¼ tsp. pepper, cover, and keep warm for plating.

Trim and slice radishes into 1/8" rounds, then cut into matchsticks. Peel and halve red onion. Cut halves into ¼” dice. Halve avocado, remove pit, and scoop out flesh with a spoon into a medium mixing bowl. Zest lime, halve, and juice. Rinse chicken breast and pat dry. On a separate cutting board, cut into ½” cubes and season with seasoning blend, ¼ tsp. salt, and a pinch of pepper.

Drain black beans and place in a small pot with ¼ cup water over medium-high heat. Bring to a simmer and cook 8 minutes. Season with a pinch of salt and pepper.

Heat 1 tsp. olive oil in a medium pan over medium heat. Add chicken to pan and cook 6-8 minutes, stirring occasionally, until browned and chicken has reached a minimum internal temperature of 165 degrees. Set aside and let rest.

Add red onion (start with 1 Tbsp., taste, and add more, if desired), 2 tsp. lime juice, and a pinch of salt and pepper to bowl containing avocado. Using a fork, mash together until desired guacamole consistency is reached. Taste and add more lime juice, if desired.

Place rice in center of a bowl and garnish with lime zest. In a circle around rice, add remaining red onion, black beans, guacamole, chicken, radishes, and cheese. Serve salsa on the side. No extra charge for guac!