Heat a non-stick frying pan over high heat. Add the chicken thigh fillets and cook each side for 2-3 minutes or until just golden on both sides. Remove from the heat and roughly shred. Don’t worry if they’re not cooked through, we’ll be cooking them further in a minute.
Add the jar of taco sauce, the tin of black beans, plus 1 cup of water to the pan and bring to the boil. Add the chicken back in and cook until the sauce reduces and thickens. Remove from heat and divide into the 4 bowls.
To make the salsa
Combine the corn kernels, tomato, onion, avocado, lime juice and coriander in a bowl. Stir to combine.
To serve
Divide the lettuce and salsa evenly amongst the 4 bowls. Sprinkle each bowl with cheese and add a small dollop of sour cream. Serve and enjoy!