Combine the cooked and pulled leg meat with the barbecue sauce. Set aside and hold warm.
Mix together the cilantro, lime juice and cooked white rice. Set aside and hold warm.
Blend together the corn and smoked paprika. Set aside.
Assemble the bowl by placing the cilantro lime rice on the bottom and a top layer of the barbecue chicken, seasoned corn, pico de gallo, black beans, kale, avocado, red onions, radishes and tortilla strips. Serve.