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Begin by marinating the chicken breasts in a mixture of olive oil, chili powder, garlic powder, smoked paprika, onion powder, ground cumin, cayenne pepper, and BBQ sauce.
Grill the marinated chicken until it is fully cooked through.
While the chicken is grilling, shuck the corn and prepare the red bell peppers and onion for grilling.
Grill the corn, bell peppers, and onion until they are nicely charred and tender.
In a bowl, mix together the grilled corn, bell peppers, onion, black beans, cilantro, olive oil, apple cider vinegar, lime juice, honey, chili powder, ground cumin, and season with salt and pepper to create the salad.
To cook the rice, bring water, kosher salt, and a bay leaf to a boil, then add the rice and cook until it is tender.
Once the rice is cooked, stir in the chopped cilantro and lime juice.
To assemble the bowls, start with a base of rice, then layer on the grilled chicken, corn and pepper salad, shredded cheddar cheese, pickled jalapeños, crispy onions, and sliced avocado.