In a medium saucepan, combine the rice, water, olive oil, and salt. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
Remove the rice from heat and stir in the lime juice and chopped cilantro. Cover and set aside.
While the rice cooks, prepare the chicken and beef.
Slice the chicken breast into thin strips.
In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Season the chicken strips and ground beef evenly with the spice mixture.
Heat a large skillet over medium-high heat.
Add the chicken strips and cook for 5-6 minutes until cooked through and lightly browned. Remove from skillet and set aside.
In the same skillet, add the ground beef and cook for 6-7 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
Warm the black beans and corn in a small saucepan over medium heat for 3-4 minutes, stirring occasionally.
To assemble the burrito bowls, divide the cilantro lime rice evenly among four bowls.
Top each bowl with cooked chicken strips, ground beef, black beans, corn, diced red bell pepper, and diced red onion.
Sprinkle shredded cheddar cheese over the top.
Add a dollop of salsa and sour cream to each bowl.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.