In a medium bowl add the roma tomatoes, onion, jalapeno, cilantro, lime juice, ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine and place it into the refrigerator to chill while preparing the rest of the recipe. This is a basic pico de gallo recipe.

In a small bowl combine the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder and onion powder.

In a large shallow dish add the thin boneless-skinless chicken breast cutlets along with the olive oil and spice mixture. Evenly coat the chicken with the oil and spices.

Heat a stove top grill pan, or outdoor grill, to medium high heat. Grill your seasoned chicken cutlets for 10-12 minutes (5-6 minutes per side) or until cooked through and no pink remains. If your chicken cutlets are on the thick side then they may take slightly longer to cook all the way through.

Once your chicken is cooked through, chop it into small bite sized pieces. It should yield about 3 cups of chopped chicken.

To assemble your burrito bowls you will put 1 cup cooked rice into the bowl, slightly offset to one side so that the other ingredients will fit around it. You will then add ¾ cup chopped chicken, ¼ cup black beans, ¼ cup yellow corn, ¼ cup pico de gallo and a small spoonful of diced avocado that can be placed into the center of the bowl. You can add a garnish of cilantro and a wedge of lime.