Prep all ingredients as listed above.

Cook the rice: Cook the rice according to package instructions. Once tender, fluff with a fork and season with salt and black pepper.

Prepare the black beans: Heat olive oil in a saucepan over medium heat. Sauté the garlic and red onion until the onion begins to soften. Stir in the ground cumin. Add the black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove from heat, stir in chopped cilantro, and adjust seasoning to taste.

Cook the chicken for enchiladas: Heat olive oil in a skillet over medium heat. Sauté the diced chicken with garlic powder, cumin, oregano, chili powder, and paprika until cooked through (internal temperature of 165°F / 74°C).

Prepare the sauce: Whisk in the chicken broth and tomato paste. Season with salt. Simmer on low heat for 10–15 minutes, allowing the sauce to thicken and flavors to combine.

Make the guacamole: Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin. Mix until combined and season with salt and black pepper to taste. Set aside and serve with tortilla chips.

Preheat the oven broiler on low.

Assemble the enchiladas: Use a slotted spoon to place the chicken into each tortilla. Roll tightly and place seam-side down. Spoon sauce over the top and sprinkle with cheese.

Broil the enchiladas just until the cheese is melted and bubbly.

Combine the sparkling water, lime slices and chia seeds. Stir thoroughly, let sit for 2–3 minutes, then stir again to prevent clumping.

Serve: Serve the enchiladas with rice, black beans, lime chia sparkling water, and dates.