Rinse the brown rice under cold water until water runs clear.
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, prepare the chicken. In a small bowl, mix the cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Pat the chicken breasts dry with paper towels and rub both sides evenly with the spice mixture.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let rest for 5 minutes, then slice into strips.
In a small saucepan, heat the black beans and corn over medium heat until warmed through, about 3-4 minutes.
To assemble the burrito bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with sliced chicken, warmed black beans and corn, diced red bell pepper, diced avocado, chopped cilantro, and chopped red onion.
Sprinkle shredded cheddar cheese over each bowl.
Add a dollop of plain Greek yogurt on top and garnish with a lime wedge on the side.
Serve immediately by squeezing fresh lime juice over the bowl before eating.