Rinse rice until the water runs clear. Add rice and broth to a pot. Bring to a boil, reduce to low, cover, and cook until tender (about 15 minutes for white rice, 35–40 for brown). Rest 5 minutes.
Fluff with a fork. Stir in lime juice, cilantro, and a pinch of salt.
In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
Pat chicken dry. Toss with olive oil, spice mix, and lime zest. Squeeze in half the lime juice.
Heat a large skillet over medium-high. Add chicken in a single layer. Sear 4–6 minutes per side until browned and cooked through (165°F). Don’t overcrowd; work in batches for better browning.
Transfer to a cutting board. Rest 5 minutes, then slice or cube. Squeeze remaining lime over the top.
Warm beans and corn in a small saucepan with a splash of water and a pinch of salt, or microwave until hot.
Dice bell pepper, slice onion, halve tomatoes, and prep avocado right before serving to keep it fresh.
Add a scoop of rice to each bowl.
Top with chicken, black beans, corn, bell pepper, tomatoes, and onion.
Add avocado, salsa, cheese, and a dollop of Greek yogurt or sour cream.
Finish with cilantro and lime wedges. Taste and adjust salt or lime as needed.
