In a large mixing bowl, combine the diced chicken breast with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and fresh lime juice. Toss thoroughly until all pieces of chicken are evenly coated with the seasoning mixture. Allow the chicken to marinate for at least 15–30 minutes if time permits for deeper flavor.

Cook the brown rice according to package instructions using water or chicken broth for additional flavor. Once cooked, fluff the rice gently with a fork and set it aside to cool slightly.

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F. Remove from heat and let it rest for a few minutes before assembling the bowls.

Drain and rinse the black beans thoroughly under cold water to remove excess sodium. If desired, warm the beans slightly before adding them to the bowls.

In a small bowl, prepare the high-protein sauce by mixing the Greek yogurt, lime juice, taco seasoning, garlic powder, and a pinch of salt. Stir until smooth and creamy.

Wash and prepare the fresh toppings by halving the cherry tomatoes, dicing the avocado, shredding the romaine lettuce, finely chopping the red onion, and chopping the cilantro.

Divide the cooked brown rice evenly among four serving bowls to create the base of each burrito bowl.

Top each bowl with equal portions of black beans, corn, cooked chicken, cherry tomatoes, lettuce, red onion, avocado, and fresh cilantro.

Drizzle the prepared Greek yogurt sauce generously over each bowl just before serving, or serve it on the side for meal prep purposes.

Serve immediately while the warm ingredients are fresh, or store individual components separately in airtight containers for convenient lunches throughout the week.