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Follow your chosen recipe for cilantro-lime, white, or brown rice. Make enough to yield 3–4 cups.
Trim chicken and cut each breast in half horizontally to create four thin filets. Pound lightly with a meat mallet or frying pan for even thickness. Pat dry and place in a large bowl.
Stir together all seasonings in a small bowl. Drizzle 1 tablespoon oil over chicken, toss, sprinkle with seasonings, and toss again.
Heat remaining oil in a pan over high heat. Cook chicken in a single layer with no overlap for 2–4 minutes on each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and cover loosely with foil. Rest 5 mins then dice or slice.
Divide rice evenly into bowls. Divide chicken, black beans, corn, avocado, and tomatoes evenly among bowls. Add any optional toppings. Enjoy!