Preheat oven to 375°F (190°C) if using a baking method, otherwise skip
In a bowl, mix chicken breasts with 1 tablespoon olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper
Heat a large skillet over medium-high heat, add remaining 1 tablespoon oil
Sear chicken 4-5 minutes per side, then transfer to oven if baking until fully cooked (alternatively, cook 6-8 minutes total on stovetop)
While chicken cooks, stir cooked rice with corn, black beans, bell pepper, and red onion in a pan over medium heat
In a separate small pan, sauté cherry tomatoes with chili powder until softened
Divide warm rice mixture into bowls, top with chicken, tomato mixture, avocado, and a squeeze of lime juice
Garnish with fresh cilantro and optional toppings like pickled jalapeños or vegan sour cream