Pull apart the jackfruit pieces with your hands or a fork until they resemble shredded meat.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and cook until soft, fragrant, and lightly golden around the edges.

Stir in minced garlic and cook briefly until aromatic without browning.

Add tomato paste, barbecue sauce, chipotle peppers, maple syrup, and soy sauce, stirring until the mixture becomes thick and glossy.

Sprinkle in smoked paprika, jerk seasoning, cumin, onion powder, salt, and black pepper.

Add the shredded jackfruit to the skillet and stir well so every piece is coated in the smoky sauce.

Cook the jackfruit for several minutes, stirring occasionally, until slightly caramelized and deeply flavorful.

Warm the black beans and corn in a small saucepan until heated through.

Divide the cooked rice between serving bowls as the base layer.

Spoon the smoky jackfruit over the rice while still hot and steaming.

Arrange black beans, corn, tomatoes, cabbage, and avocado around the bowl for colorful sections.

Add salsa and vegan sour cream on top for extra creaminess and freshness.

Finish with chopped cilantro and fresh lime wedges before serving immediately.