Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork, then stir in olive oil, lime juice, and chopped cilantro. Set aside.
While the rice cooks, prepare the chicken. In a small bowl, combine chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
Pat the chicken breasts dry and rub the spice mixture evenly over both sides.
Heat a large skillet over medium-high heat. Add a small amount of olive oil to the pan.
Cook the chicken breasts for 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
Slice the chicken into thin strips.
To assemble the burrito bowls, divide the cilantro-lime rice evenly among four bowls.
Top each bowl with sliced chicken, black beans, corn, fresh salsa, sliced avocado, shredded cheddar cheese, and a dollop of sour cream.
Garnish with fresh cilantro leaves and serve immediately.