Cook the white rice according to package directions. Once tender, season with salt and black pepper to taste and keep warm.

Heat the olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until softened.

Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and black pepper to taste and simmer for 15–20 minutes. Remove from heat and stir in the cilantro.

Heat the olive oil in a skillet over medium heat. Add the chicken, garlic powder, cumin, oregano, chili powder, and paprika. Cook until fully cooked, reaching an internal temperature of 165°F (74°C).

Stir in the chicken broth and tomato paste. Season with salt to taste and simmer over low heat until the sauce thickens.

Mash the avocado in a bowl. Add the cilantro, garlic powder, lime juice, ground cumin, salt, and black pepper to taste, and mix until smooth. Serve with tortilla chips.

Preheat the oven broiler on low.

Fill the tortillas with the chicken mixture, roll, place in a baking dish, spoon sauce over the top, and sprinkle with cheese and jalapeños if using.

Broil until the cheese is melted and bubbly.

Stir together the lime, chia seeds, and sparkling water.

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