Season the chicken. In a bowl, toss the 1 ½ lbs chicken breasts with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon lime juice. Let it sit while you start the rice.

Cook the rice. In a medium saucepan, bring 1 cup rice and 2 cups chicken broth to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice.

Cook the chicken. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes per side, until a meat thermometer inserted in the thickest part reads 165°F. Let it rest for 5 minutes, then slice or dice.

Warm the beans and corn. In a small saucepan, combine the black beans and corn. Warm over medium heat for 3-4 minutes, stirring occasionally, until heated through.

Assemble the bowls. Divide the cilantro lime rice among 4 meal prep containers. Top each with sliced chicken, the black beans and corn, cherry tomatoes, and red onion.

Add the finishing touches. Sprinkle shredded cheese and remaining cilantro over each bowl. Store sliced avocado separately and add it, along with a lime wedge, right before eating.