Pat the chicken breasts dry on all sides with paper towels to remove excess moisture. This helps the seasonings stick better and allows the chicken to develop a beautiful golden crust instead of steaming. Place the chicken in a large mixing bowl, drizzle with the olive oil, and sprinkle over the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss or rub the seasonings over every piece until the chicken is evenly coated. Let it rest at room temperature for 15–20 minutes so the spices have time to penetrate the meat and enhance the flavor.

Heat a large skillet over medium-high heat until it's hot but not smoking. Place the seasoned chicken into the skillet in a single layer, leaving a little space between each piece. Cook undisturbed for 5–7 minutes so a flavorful golden-brown crust can form. Flip the chicken with tongs and cook for another 5–7 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C). During the final minute of cooking, spoon half of the salsa verde over the chicken, turning it a few times so every piece is coated with the warm, tangy sauce.

Transfer the cooked chicken to a clean cutting board and let it rest for 5–10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, keeping it moist and tender. Once rested, slice the chicken against the grain into thin strips or bite-sized pieces, then toss the slices with the remaining salsa verde so every bite is juicy and full of flavor.

While the chicken is resting, reheat the cooked brown rice and black beans. Warm the rice in the microwave or in a saucepan over medium-low heat, adding a tablespoon of water if needed to keep it soft and fluffy. Drain and rinse the black beans thoroughly if using canned beans, then warm them in a small saucepan or microwave until heated through.

Prepare all of the fresh toppings while the warm ingredients finish heating. Slice the avocado just before serving to keep it fresh and vibrant, halve the cherry tomatoes, finely dice the red onion, chop the fresh cilantro, and cut the lime into wedges. Having all of the toppings ready before assembling the bowls makes the process quick and easy.

Divide the warm brown rice evenly among four serving bowls, creating a hearty base for the meal. Spoon the warm black beans and corn onto one side of each bowl. Arrange the sliced salsa verde chicken alongside the beans, then add the halved cherry tomatoes, sliced avocado, and diced red onion in separate sections to create a colorful and appetizing presentation.

Sprinkle each bowl generously with freshly chopped cilantro, then squeeze fresh lime juice over all of the ingredients to brighten the flavors. If you enjoy extra sauce, drizzle an additional spoonful of salsa verde over the chicken and vegetables just before serving. Taste and add a little more salt or black pepper if needed.

Serve the bowls immediately while everything is warm and fresh. If you're meal prepping, allow the cooked ingredients to cool slightly before dividing them into airtight meal prep containers. Store the avocado, cilantro, and lime wedges separately and add them just before eating to maintain their freshness, color, and texture. Simply reheat the chicken, rice, beans, and corn when ready to enjoy, then finish with the fresh toppings for a meal that tastes freshly made.