Cook the rice according to the package instructions. This usually involves boiling water or broth and then letting the rice simmer.

Season the chicken breasts by sprinkling salt, pepper, and chili powder evenly over the chicken.

Heat a skillet over medium heat and add a splash of olive oil.

Add the seasoned chicken breasts to the skillet. Cook for about 5-7 minutes on each side until cooked through and internal temperature reaches 165°F.

When the chicken is almost done, add the corn to the same skillet. Sauté for about 3-5 minutes until corn is tender.

Allow the chicken to rest for a few minutes before chopping it into bite-sized pieces.

In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, chopped cilantro, and lime juice. Stir gently until well mixed.

Divide the mixture into serving bowls. Top with slices of avocado and a sprinkling of cheese.