1. 1. Cook basmati rice according to package instructions.

2. 2. Season chicken thighs with salt and pepper, then cook in a skillet until golden brown and cooked through. Set aside.

3. 3. In the same skillet, sauté brussels sprouts, beans, squash, and mixed vegetables until tender.

4. 4. Slice avocado and wash green leaf lettuce.

5. 5. Assemble the bowl by placing a serving of cooked basmati rice at the bottom, followed by the sautéed vegetables, sliced chicken thighs, avocado slices, and green leaf lettuce on top.

6. 6. Serve hot with a side of chicken stock.