In a bowl, combine olive oil, minced chipotle peppers, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper to create a marinade.

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

Preheat your grill or a skillet over medium-high heat.

Remove the chicken from the marinade and grill or cook in the skillet for about 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing it into strips.

In serving bowls, layer cooked brown rice, black beans, corn, cherry tomatoes, and sliced chicken.

Top each bowl with diced avocado, shredded cheddar cheese, and chopped cilantro.

Serve with lime wedges on the side for an extra burst of flavor.