1. 1. Cook rice according to package directions; set aside.

2. 2. In a large bowl, combine shredded chicken with taco seasoning, mixing well.

3. 3. Add enchilada sauce and cottage cheese to the chicken; stir until well combined (cottage cheese will break down slightly).

4. 4. Transfer the chicken mixture to a saucepan and heat over medium heat until hot and bubbly, or microwave in 1-2 minute intervals, stirring between.

5. 5. While mixture heats, prepare toppings: drain black beans and corn, chop cilantro, dice avocado.

6. 6. Assemble bowls: Place a generous scoop of rice in each bowl.

7. 7. Spoon a hearty amount of hot chicken mixture over the rice.

8. 8. Sprinkle shredded cheese over the hot mixture; let melt.

9. 9. Add black beans, corn, cilantro, and avocado.

10. 10. Serve with optional toppings as desired.