Preheat your oven to 425°F (220°C). Toss the halved potatoes with 2 tablespoons olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them cut-side down on a baking sheet in a single layer.

Roast for 25–30 minutes, flipping once halfway, until potatoes are golden and tender. They should be slightly crispy on the edges and soft inside.

While the potatoes roast, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the ground chicken and cook until no longer pink, breaking it up with a spoon. Stir in the taco seasoning and 1/4 cup water, simmer for 3–4 minutes until the sauce clings to the meat.

In a small saucepan or microwave, warm the black beans and corn together, seasoning lightly with salt and a squeeze of lime.

Divide roasted potatoes between bowls. Top with a scoop of seasoned chicken, black beans, corn, shredded cheese, lettuce, pico de gallo, and a dollop of sour cream. Garnish with cilantro, avocado slices, and lime wedges.

Encourage guests to squeeze lime over their bowls and mix layers together for the best flavor combination.