Rinse the rice until the water runs clear. Combine with water and a pinch of salt in a pot. Bring to a boil, cover, and simmer on low for 35–40 minutes until tender. Rest for 10 minutes, then fluff with a fork.

Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with oil, salt, and pepper on a lined sheet pan. Roast 25–30 minutes, turning halfway, until tender and caramelized.

Pat the chicken dry and season with salt, pepper, and garlic powder. Heat oil in a skillet or grill pan over medium-high. Sear for 4–6 minutes per side until cooked through (165°F / 74°C). Brush with barbecue sauce during the last minute on each side. Transfer to a plate, rest 5 minutes, then slice.

Drain and rinse the black beans. Heat gently in a small pot with a splash of water and a pinch of salt until warmed through.

Rinse the arugula and pat dry. Slice the avocado just before serving. If making pineapple salsa from scratch, combine diced pineapple, red onion, lime juice, and salt, then let sit for a few minutes.

Spoon rice into each bowl, then add arugula, roasted squash, warm black beans, and sliced barbecue chicken. Top with avocado and pineapple salsa. Drizzle with extra barbecue sauce or lime juice if desired.