Rinse the rice under cold water until the water runs clear.

In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed and the rice is tender.

Remove from heat, let it sit for 5 minutes, then fluff with a fork.

Stir in lime juice, lime zest, and chopped cilantro.

In a small saucepan, combine the black beans, cumin, and chili powder. Heat over medium heat until warmed through.

Preheat the oven to 375°F (190°C).

In a small bowl, mix together the olive oil, cumin, paprika, chili powder, garlic powder, salt, and pepper.

Rub the spice mixture over the chicken breasts.

Place the chicken breasts on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Let the chicken rest for 5 minutes, then slice or shred.

Divide the cooked rice among bowls.

Top each bowl with a portion of black beans, chicken, corn, cherry tomatoes, avocado, red onion, cilantro, shredded cheese (if using), salsa or pico de gallo, and sour cream (if using).

Serve with lime wedges on the side.