In a small mixing bowl, combine the 1 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, and ¼ tsp black pepper. Coat the 1 ½ lb boneless skinless chicken breasts pounded to even thickness on all sides with 2 tbsp olive oil, then rub the spice mixture evenly over each piece. Let the 1 ½ lb boneless skinless chicken breasts pounded to even thickness marinate at room temperature for 10 minutes while you prepare the other components.

Combine the rinsed 1 ½ cups long-grain white rice, 3 cups water, and ¾ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15–18 minutes until the 3 cups water is absorbed and the 1 ½ cups long-grain white rice is tender. Remove from heat, fluff with a fork, then stir in the 2 tbsp fresh lime juice from about 1 lime and chopped fresh cilantro chopped. Cover and keep warm.

Heat a grill or grill pan over medium-high heat. Cook the 1 ½ lb boneless skinless chicken breasts pounded to even thickness for 6–7 minutes per side until the internal temperature reaches 165°F and char marks form. Transfer to a cutting board, rest for 5 minutes, then slice against the grain into strips.

While the 1 ½ lb boneless skinless chicken breasts pounded to even thickness rests, warm a small skillet over medium heat. Add the drained black beans, 1 tsp ground cumin, and ½ tsp garlic powder. Stir and cook for 3–4 minutes until heated through and fragrant. Season with a pinch of salt if needed.

Combine the 3 medium roma tomatoes, ½ medium white onion, 1 whole jalapeño seeded and minced (if using), 2 tbsp fresh lime juice from about 1 lime, ¼ cup fresh cilantro chopped, and ¾ tsp salt in a mixing bowl. Stir well and taste for seasoning. Set aside.

Divide the ¼ cup fresh cilantro chopped-2 tbsp fresh lime juice from about 1 lime 1 ½ cups long-grain white rice among four bowls as the base. Arrange the sliced boneless skinless chicken breasts pounded to even thickness, seasoned 1 can black beans, 1 cup corn kernels fresh, 2 whole ripe avocados sliced or diced, and pico de gallo in sections over the 1 ½ cups long-grain white rice. Serve immediately with 1 whole lime cut into wedges wedges on the side.