Cut the chicken into cubes. Add the marinade ingredients including the spices and 1 Tbsp of the olive oil to a medium bowl and add the chicken. Toss until everything is coated. Set aside to let the chicken marinate for at least 30 minutes.

Cook rice according to the instructions on the package. Let it cool for about 5-10 minutes and then add the cilantro, lime juice, olive oil, garlic powder, salt, and black pepper. Mix to combine.

Finely chop the bell peppers, roma tomatoes, red onions, cilantro, and jalapeno (if using). Drain and rinse the black beans and corn. In a large bowl, add the chopped vegetables, black beans, corn, cilantro, lime juice, vinegar, honey, garlic powder, salt, and pepper. Toss to combine.

To prepare the dressing, add the dressing ingredients to a blender and blend until smooth, about 1-2 minutes.

Heat a large skillet on medium-high heat. Add the remaining olive oil and heat until shimmering. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).

Assemble the bowls by adding the rice, chicken, romaine lettuce (or greens of choice), and salsa. Top with the Southwest Dressing and any additional toppings.