1. 1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Cut the chicken into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper until evenly coated.

2. 2. Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165 F (74 C). Remove from heat and set aside.

3. 3. Prepare the Avocado: While the chicken cooks, halve the ripe avocados, remove the pits, and scoop out the flesh into a small bowl. Mash gently with a fork, leaving some small chunks for texture. You can also dice the avocado if you prefer.

4. 4. Chop Fresh Toppings: Finely dice the red onion and chop the fresh cilantro. If using other optional toppings like cherry tomatoes, black beans, or corn, prepare them now. Slice the lime into wedges.

5. 5. Assemble the Bowls: Divide the cooked brown rice evenly among four serving bowls. This forms the base of your bowl.

6. 6. Layer the Ingredients: Top each rice portion with the cooked chicken pieces, a generous spoonful of mashed or diced avocado, diced red onion, and fresh cilantro.

7. 7. Add Optional Toppings and Serve: Garnish with any additional toppings you desire, such as halved cherry tomatoes, a scoop of black beans, or some shredded lettuce. Squeeze a fresh lime wedge over each bowl just before serving to brighten all the flavors.