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To a large skillet, add the olive oil, chicken, evenly sprinkle with cumin and chili powder, and cook over medium-high heat until done, about 5 minutes. Stir and flip intermittently to ensure even cooking.
Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
Add the black beans, stir to combine, evenly season everything with salt and pepper, and cook for about 1 minute, or until beans are lightly warmed.
Transfer skillet contents to a large bowl, add the tomatoes, green onions, avocado, cilantro, lime juice, apple cider vinegar, and stir to combine.
Check for seasoning balance, and if desired, add the optional agave/honey, optional cayenne, additional salt or pepper (I needed to add another 1 teaspoon of each), etc.