In a medium saucepan, combine the rinsed brown rice and chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
In a small bowl, mix together cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the chicken pieces to the skillet and sprinkle the spice mixture evenly over the chicken. Cook, stirring occasionally, for 6-8 minutes or until the chicken is cooked through and no longer pink inside.
Add the black beans and corn to the skillet with the chicken. Stir to combine and cook for an additional 2 minutes until heated through.
Pour the enchilada sauce over the chicken, beans, and corn mixture. Stir well to coat everything evenly and cook for 2 more minutes.
To assemble the bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl of rice with the chicken and enchilada sauce mixture.
Sprinkle each bowl with shredded cheddar cheese, diced tomatoes, and diced red onion.
Add a dollop of plain nonfat Greek yogurt to each bowl and garnish with chopped fresh cilantro.
Serve immediately and enjoy your high protein chicken enchilada bowl.