Preheat the oven to 400°F (200°C).

Season the chicken with smoked paprika and some salt and pepper. Place the chicken on a baking sheet and bake for about 20 minutes, or until fully cooked. Set aside to cool, then chop into cubes once cool enough to handle.

Meanwhile, add a couple of teaspoons of coconut milk to a saucepan over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the rice, water, and remaining coconut milk, along with a pinch of salt. Bring to a boil, then cover, reduce the heat to low, and simmer until the liquid is absorbed and the rice is tender, about 16-20 minutes.

Fluff the rice and stir in the black beans. Transfer the rice mixture to a bowl, top with the chicken and diced apples. Serve.

Meal Prep Tip: Store the chicken and rice mixture together in airtight containers in the fridge. Chop and add the apple just before eating for peak freshness.