In a large mixing bowl, combine the cubed chicken, olive oil, and lime juice. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the spice mix over the chicken and toss until every piece is evenly coated. Set aside to marinate for at least 15 minutes while you prepare the other components.

In a medium saucepan, bring 2 cups of water (or broth) and 1/2 tsp of salt to a boil. Add the rinsed rice, stir once, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until all the liquid is absorbed. Do not lift the lid while it's simmering.

Once cooked, remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, then stir in the chopped cilantro and lime juice. Set aside.

Preheat your air fryer to 380°F (190°C) for a few minutes.

Place the marinated chicken pieces in the air fryer basket in a single, even layer. You may need to cook in two batches to avoid overcrowding.

Cook for 12-15 minutes, shaking or flipping the chicken halfway through, until it is cooked through (internal temperature reaches 165°F or 74°C) and slightly charred on the edges.

Divide the cilantro-lime rice among four bowls. Top with the cooked chicken, black beans, corn, and pico de gallo. Add shredded lettuce and sliced avocado. Finish with shredded cheese and a dollop of sour cream, if desired. Serve immediately.