Preheat a skillet over medium heat and add the olive oil.

Season the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.

Place the chicken in the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for a few minutes.

While the chicken is cooking, prepare the rice according to package instructions if not already cooked.

Warm the black beans and corn in the microwave or on the stove, if desired.

Dice the rested chicken into bite-sized pieces.

Assemble the bowls by layering rice, black beans, corn, cherry tomatoes, diced avocado, and chicken.

Top with fresh cilantro, lime juice, shredded cheddar cheese, and sour cream or Greek yogurt, if desired.

Serve immediately and enjoy!