Pat the chicken dry and season both sides with chili powder, cumin, garlic powder, paprika, salt, and pepper. Let it sit for 5 to 10 minutes to absorb the flavors.

Heat olive oil in a pan over medium heat. Place the chicken in the pan and cook for 6 to 7 minutes without moving it. Flip and cook another 6 to 7 minutes until fully cooked. Remove and let it rest for 5 minutes, then slice into strips.

Cook rice if needed according to package instructions. Fluff the rice with a fork and mix in a little lime juice and salt for extra flavor.

Warm the black beans and corn in a pan or microwave until heated through. Stir gently and season lightly if needed.

Prepare toppings by slicing tomatoes, dicing onion, slicing avocado, chopping cilantro, and cutting lime into wedges.

Assemble the bowls by adding rice first, then chicken, beans, corn, tomatoes, onion, and avocado. Top with cheese, sour cream or yogurt, cilantro, and a squeeze of lime juice.