Pat the chicken completely dry with paper towels. In a bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture generously over both sides of the chicken.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken and cook for 6-7 minutes on the first side without moving it, allowing a golden-brown crust to form. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F and juices run clear.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice against the grain into strips.

While the chicken rests, warm your cooked rice and prepare the fresh toppings. If using canned corn, drain it well; if using frozen, thaw and pat dry. Dice the avocado just before serving and give it a gentle squeeze of lime juice.

Start with a generous scoop of warm rice as your base. Layer on the black beans, then arrange the sliced chicken on top. Create colorful sections with corn, diced tomatoes, red onion, and avocado. Sprinkle cheese over the warm components, then finish with fresh cilantro. Serve with lime wedges.