Chicken: Place 1 large chicken breast in a pot and cover with cold water. Add 1 tsp salt. Bring to a gentle simmer over medium heat and poach for 15–18 minutes until cooked through. Remove and rest for 5 minutes, then shred using two forks. In a bowl, mix together 1 tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder, ½ tsp dried oregano, ½ tsp chilli powder and ½ tsp salt. Toss the shredded chicken through the spice blend.
Rice: Cook 1 cup long grain rice according to packet instructions.
Guacamole: Halve and scoop 1 avocado into a bowl. Add ½ lime juice, ½ tsp salt and ½ tsp crushed garlic. Mash with a fork to your preferred texture.
Toppings: Finely shred ¼ red cabbage.
Serve: Divide rice between bowls. Top with shredded chipotle chicken, red cabbage, and a generous scoop of guacamole. Add a dollop of sour cream and a squeeze of lime.