Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon salt, reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed and rice is tender.
Remove the rice from heat and let it sit covered for 5 minutes.
While the rice cooks, in a small bowl, combine chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
Pat the chicken breasts dry and rub both sides evenly with the spice mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
Fluff the cooked rice with a fork, then stir in the chopped cilantro and lime juice.
In a large bowl, combine the black beans, corn, diced red bell pepper, diced tomato, and chopped red onion.
To assemble each burrito bowl, divide the cilantro-lime rice among four bowls.
Top each bowl with sliced chicken, the bean and vegetable mixture, sliced avocado, shredded cheddar cheese, and a dollop of sour cream.
Serve immediately and enjoy.