In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, prepare the chicken. In a small bowl, mix ground cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Remove chicken from skillet and let rest for 5 minutes, then dice into bite-sized pieces.
In a small bowl, whisk together lime juice, 2 tablespoons olive oil, and a pinch of salt to make the dressing.
In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
Pour the lime dressing over the quinoa mixture and toss gently to combine.
Divide the quinoa mixture evenly among four bowls.
Top each bowl with diced chicken and avocado.
Garnish with additional cilantro if desired and serve immediately.