1. In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken pieces, tossing to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.
2. Rinse the rice under cold water until the water runs clear, then set it aside to drain.
3. In a large skillet over medium heat, add the marinated chicken and cook for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the rice and toast it for 2 minutes, stirring frequently. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and let simmer for 15 minutes until the rice is tender and has absorbed the broth.
5. Once the rice is cooked, gently stir in the black beans, corn, and diced red bell pepper, allowing everything to heat through for 3-4 minutes.
6. Return the chicken to the skillet, mixing everything together until well combined. Taste and adjust seasoning if needed.
7. Serve the rice mixture into bowls and top with avocado slices, fresh cilantro, and a squeeze of lime juice. Enjoy the vibrant flavors and aromas!

Cooking is an art that requires patience and practice, and this recipe is a testament to that. I often remember my grandmother’s advice to cook with my senses, tasting and adjusting as needed — a skill that has served me well over the years.