Cook the rice by bringing chicken broth to a boil, then add 1 tbsp butter and rice, stir and cover with a lid. Reduce heat and let simmer for 18 minutes. Set aside.
Cube the chicken and put in a bowl, then mix in paprika, cumin, cayenne, and pepper. Heat a skillet to medium and add 2 tbsp butter and a minced clove of garlic. Add in seasoned chicken when pan has reached temperature. Let it sit undisturbed til the bottom is a nice golden color, then stir up the chicken. Let sit again til cooked through.
Layer each bowl or container with lettuce, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later.
