Rinse the brown rice under cold water until water runs clear.
In a medium saucepan, combine the rinsed brown rice and chicken broth. Bring to a boil over medium-high heat.
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 heat.
Add diced chicken breast to the skillet and season with ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Cook the chicken for 7-8 minutes, stirring occasionally, until cooked through and lightly browned.
Add the diced red bell pepper and red onion to the skillet and cook for an additional 3-4 minutes until vegetables are tender.
Stir in the black beans, corn kernels, and enchilada sauce. Cook for 2-3 minutes until heated through.
To assemble the bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with the chicken and vegetable mixture.
Sprinkle shredded reduced-fat cheddar cheese over each bowl.
Garnish with chopped fresh cilantro and sliced avocado.
Serve with lime wedges on the side for squeezing over the top.