Wash the tomatoes and dice them finely. Peel the shallot and garlic and dice them finely as well. Mix the diced tomatoes, shallots, garlic, and chopped cilantro in a bowl, and season with lime juice, salt, and pepper.

Remove any tendons from the chicken and cut it into cubes. Mix the meat in a bowl with the starch and spice mix.

Heat oil in a pan, add the meat and sear on all sides for about three to four minutes. Remove the chicken from the pan just before it is completely cooked through and set aside. Return the chicken pieces to the pan and heat through for about one minute just before serving.

Peel both onions and five cloves of garlic. Finely dice all the garlic cloves and one onion, and slice the second onion into thin strips. Wash the bell peppers, remove the core and seeds, and slice them into very thin strips as well. Halve the jalapeños, remove the seeds, and slice them into thin rings.

Heat oil in a pan, add diced onion and about half the garlic, and sauté over medium-high heat for about 2 minutes until translucent. Add tomato paste and jalapeños and sauté briefly for another 1-2 minutes.

Reduce the heat slightly and deglaze with the chopped tomatoes. Add the beans along with their liquid from the can and simmer the bean mixture for about 20 minutes over medium-high heat, until the liquid has reduced to a creamy, thick tomato sauce.

Add a teaspoon of oil, bell peppers, and sliced ​​onions to a second, large pan, season with a pinch of salt, and sauté over medium-high heat for 5-10 minutes, until the onions and bell peppers are nicely softened.

Add half of the jalapeños and the remaining garlic, season with the spice mix, juice of half a lime and possibly some salt and pepper, and sauté briefly for five minutes over medium heat.

Once the bean mixture has a creamy consistency, season with the spice mix, sugar and juice of half a lime, adding a little chili if desired.

Cut the avocado in half, scoop out the flesh from the pitted half, and place it in a deep bowl. Mash with a fork. Season to taste with salt, lime juice, and chili.

If necessary, warm the rice, fluff it with a fork and serve with some lime zest, juice of half a lime, salt, pepper and chopped cilantro.

Serve all ingredients individually on the table so that the bowls can be assembled there. Garnish with extra lime wedges, chili, or cilantro, if desired.