Step 1: Season and Cook the Chicken

1. Heat olive oil in a large, deep skillet or sauté pan over medium-high heat.
2. Toss the diced chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Add the chicken to the pan and cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the pan and set aside.

Step 2: Sauté the Veggies

1. In the same pan, add a little more olive oil if needed. Sauté the diced onion and bell pepper over medium heat for 2–3 minutes, until softened and fragrant.

Step 3: Add the Rice and Liquid

1. Stir in the rice, chicken broth, diced tomatoes with green chilies, black beans, and frozen corn. Mix well to combine.
2. Return the cooked chicken to the pan, distributing it evenly among the ingredients.

Step 4: Cook Everything Together

1. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
2. Remove from heat and let the mixture rest for 5 minutes with the lid on. Fluff the rice with a fork.

Step 5: Add Toppings and Serve

1. Sprinkle shredded cheese over the warm burrito bowl mixture, allowing it to melt.
2. Top with avocado, sour cream, cilantro, and a squeeze of fresh lime juice. Serve immediately.