In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.

In the same skillet, add the diced red bell pepper and cook for 3-4 minutes until softened. Stir in the black beans and corn, cooking until heated through, about 2-3 minutes.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the black bean and corn mixture, sliced chicken, and avocado.

Squeeze fresh lime juice over each bowl and garnish with cilantro. Serve immediately.