In a large bowl, combine the diced chicken with 1 tablespoon of olive oil, lime juice, chili powder, cumin, salt, and black pepper. Toss well to ensure all chicken pieces are coated. Let it sit while you prepare the other components of your bowls.

Cook the white rice according to package directions. Typically, this involves combining 1 cup of rice with 2 cups of water in a medium saucepan, bringing it to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until all water is absorbed and rice is fluffy.

While the rice cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through with no pink remaining in the center.

While the chicken cooks, rinse and drain the canned black beans, thaw the frozen corn, dice the avocados, and chop the fresh cilantro. Have everything ready for assembly.

To assemble your bowls, divide the cooked rice evenly among four serving bowls. Top each with a generous portion of the chili lime chicken, black beans, corn, and diced avocado. Sprinkle generously with fresh cilantro before serving.