In a medium saucepan, bring 2 cups of water to a boil. Add the rice, 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 fluff with a fork. Stir in 1 tablespoon olive oil, lime juice, and 1/4 cup chopped cilantro. Set aside.
In a small bowl, combine chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
Pat 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 chicken breasts and cook for 6-7 minutes per side or until internal temperature reaches 165°F (75°C) and chicken is cooked through.
Remove chicken from skillet and let rest for 5 minutes. Then slice into thin strips.
In a small bowl, combine diced avocado, red onion, 1/4 cup chopped cilantro, salt, and black pepper to make guacamole. Mix gently and set aside.
To assemble each burrito bowl, divide the cilantro lime rice evenly among four bowls.
Top each bowl with sliced chicken, black beans, fresh salsa, guacamole, shredded cheddar cheese, and a dollop of sour cream.
Serve immediately and enjoy your Chicken and Rice Burrito Bowl.