Heat a bit of oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes per side until fully cooked. Remove from the skillet and let rest.

Shred the chicken using two forks and set aside.

In the same skillet, stir in the shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, and more salt and pepper to taste. Heat for about 5 minutes until heated through.

While the chicken mixture is warming, cook your brown rice or quinoa according to package directions.

In serving bowls, layer the brown rice or quinoa and then spoon the chicken mixture on top.

Top each bowl with shredded cheese, diced avocado, tomatoes, and fresh cilantro. Serve immediately with lime wedges.