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In a mixing bowl, combine olive oil, chipotle chili powder, cumin, salt, and pepper. Add the chicken breasts, ensuring they are fully coated in the marinade. Let marinate for at least 15 minutes.
Heat a skillet over medium-high heat and add the marinated chicken breasts. Cook for approximately 6-7 minutes on each side until fully cooked (internal temperature of 165°F/75°C). Remove from skillet and let rest before slicing.
Prepare the creamy sauce by whisking together Greek yogurt, lime juice, garlic powder, smoked paprika, salt, and pepper until smooth.
In a serving bowl, layer the cooked rice, sliced chicken, black beans, corn, diced bell pepper, cherry tomatoes, and avocado.
Finish with a drizzle of the creamy sauce and a squeeze of fresh lime juice. Serve immediately.