In a large bowl, combine olive oil, chipotle chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss the chicken in the marinade until fully coated. Cover and refrigerate for at least 15 minutes or up to 2 hours.

Prepare uncooked brown rice according to package instructions (about 40-45 minutes). Optionally stir in chopped cilantro and lime juice for a refreshing cilantro-lime rice.

Heat a non-stick skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.

While the chicken is cooking, rinse and drain black beans and measure corn. Slice the avocado, halve the cherry tomatoes, chop the cilantro, and dice the red onion if using.

Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing into bite-sized strips or cubes.

In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and season with salt and pepper to taste.

Divide the cooked rice among bowls. Layer each with black beans, corn, sliced chicken, avocado, cherry tomatoes, red onion, and cheese if using. Drizzle with cilantro-lime dressing or serve on the side. Finish with a squeeze of fresh lime.

Serve immediately or allow to cool before covering and refrigerating for meal prep.