Prepare the Rub:

1. In a small bowl, combine brown sugar, garlic salt, cumin, sweet paprika, smoked paprika, oregano, pepper, and lemon zest. Set aside.

Make the Sauce:

1. In a separate bowl, mix soy sauce, honey, and grated ginger. Whisk well to combine. Set aside.

Cook the Chicken:

1. Sprinkle the rub generously on both sides of the chicken breasts, rubbing in well.
2. Heat a medium-large sauté pan with a lid over medium heat. Add butter and olive oil and heat until the butter starts to sizzle.
3. Place the chicken breasts smooth side down in the pan and cook for about 3 minutes, or until golden brown.
4. Flip the chicken, cover the pan, and reduce heat to medium-low. Cook for 3-8 minutes, depending on the size of the breasts, or until the internal temperature reaches 160˚F. Remove the chicken from the pan as it reaches 160˚F and tent with foil to keep warm.

Prepare the Black Beans and Peppers:

1. Add the sauce mixture to the pan used for the chicken. Increase the heat and bring to a boil, scraping the bottom of the pan to loosen any browned bits.
2. Boil for 1-2 minutes until the sauce thickens and becomes syrupy. Add the black beans and return to a simmer. Cook for 1 minute.
3. Stir in the bell pepper, red onion, jalapeño, and herbs. Mix well to combine.

Assemble the Bowls:

1. Serve the chicken sliced over bowls of cooked jasmine rice.
2. Top with the black bean and pepper mixture.
3. Garnish with fresh cilantro and/or basil, and serve with lemon wedges and avocado slices if desired. Optionally, add Peruvian Green Sauce.