Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and stir in lime juice and chopped cilantro. Set aside.
While the rice cooks, preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
Brush chicken breasts with olive oil and evenly coat both sides with the spice mixture.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the grill and let it rest for 5 minutes, then slice into thin strips.
In a small bowl, combine black beans, corn, diced red bell pepper, and diced red onion.
To assemble each burrito bowl, divide the cilantro lime rice evenly among four bowls.
Top each bowl with sliced grilled chicken, the black bean and corn mixture, shredded cheddar cheese, a dollop of sour cream, salsa, and sliced avocado.
Serve immediately and enjoy your Chicken and Rice Burrito Bowl.