Pat the chicken breast dry with paper towels and season both sides evenly with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Heat a lightly greased skillet, grill pan, or preheated air fryer and cook the chicken until it reaches an internal temperature of 165°F (74°C). Remove it from the heat and let it rest for 5 minutes before slicing against the grain to keep it juicy and tender.

While the chicken is resting, wash and chop the romaine lettuce, halve the cherry tomatoes, finely dice the red onion, chop the fresh cilantro, and slice the avocado. If using frozen corn, cook it according to the package directions and allow it to cool slightly before adding it to the bowl.

Measure ½ cup of low-fat cottage cheese and spoon it into one side of a large serving bowl. If you prefer a smoother texture, stir or blend the cottage cheese before adding it.

Arrange the chopped romaine lettuce as the base of the bowl. Add the sliced grilled chicken, cottage cheese, tomatoes, corn, avocado, and diced onion in separate sections to create a colorful presentation.

Squeeze the fresh lime juice evenly over all of the ingredients. Sprinkle with a little extra smoked paprika, black pepper, or taco seasoning if you want even bolder burrito-inspired flavor.

Garnish the bowl with freshly chopped cilantro. If desired, add sliced jalapeños, fresh salsa, or a spoonful of plain Greek yogurt for additional flavor and creaminess.

Serve immediately while the chicken is warm and the vegetables remain crisp. Enjoy the bowl as it is, or gently mix everything together just before eating so every bite contains a balanced combination of flavors and textures.

For meal prep, allow the chicken to cool completely before storing it in an airtight container. Keep the vegetables and cottage cheese in separate containers and slice the avocado just before serving to maintain its freshness and creamy texture.