1. In a bowl combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper and coat the chicken with the marinade. Let rest for 20 to 30 minutes.

2. Preheat a grill pan or outdoor grill over medium-high heat and cook chicken for 6 to 7 minutes per side until cooked through. Let rest and then slice into strips.

3. Divide cooked brown rice among four bowls as the base.

4. Arrange black beans, corn, cherry tomatoes, bell pepper, and avocado around the rice in each bowl.

5. Top each bowl with sliced chicken, salsa or pico de gallo, and chopped cilantro.

6. Add a dollop of Greek yogurt or sour cream and a sprinkle of shredded cheese if desired.

7. Serve with lime wedges and store leftovers separately, adding fresh avocado and salsa just before eating.