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In a small bowl, whisk together the oil, chili powder, oregano and cumin.
Add the diced chicken pieces, mix well, ensuring the diced chicken is well coated. If time allows, set aside for 15 minutes to marinate.
Heat a non-stick skillet over medium to high heat. Add the chicken pieces to the skillet shaking off any excess marinade. Cook for 5 – 10 minutes, until chicken is cooked through, stirring often.
Add the kidney beans and mix through with the chicken. Continue to cook until kidney beans are heated through, 1 – 2 minutes.
Meanwhile, combine all the salsa ingredients in a small bowl and mix together.
To serve, divide the spinach between two bowls. Layer the bowls with brown rice, salsa, chicken and kidney bean mixture, and corn kernels.
Top with a dollop of Greek yogurt and a sprinkle of grated parmesan cheese.