1. Pat chicken dry and slice into thin strips or bite-sized cubes. In a medium bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

2. Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.

3. While chicken cooks, warm the cooked brown rice. If using frozen corn, microwave or quickly sauté it. Rinse and drain black beans. Chop romaine lettuce, halve cherry tomatoes, thinly slice red onion, and dice avocado just before serving.

4. Assemble bowls: place a generous bed of chopped romaine lettuce in each bowl. Evenly distribute warm brown rice over lettuce. Add cooked chicken, black beans, corn, cherry tomatoes, and red onion in separate sections. Place a dollop of Greek yogurt in the center or on the side. Top with diced avocado, a spoonful of salsa, and generous sprinkling of fresh cilantro. Serve immediately with lime wedges for squeezing.