Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl.
Rub the spice mixture over the chicken breasts, drizzle with olive oil and juice of half a lime, and let marinate for at least 15 minutes.
Cook rice in chicken broth according to package directions.
Heat a cast-iron skillet or grill pan over medium-high heat. Cook the chicken for 6–7 minutes per side until internal temperature reaches 165°F.
Remove chicken from the skillet and let rest for 5 minutes, then slice against the grain into strips.
Once rice is cooked, fluff with a fork and stir in lime juice, chopped cilantro, and butter until combined.
Warm the black beans and corn in a small saucepan or microwave.
Prepare pico de gallo by combining diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt.
Assemble bowls by layering cilantro lime rice, black beans, corn, sliced chicken, pico de gallo, shredded cheese, sour cream, and sliced avocado.
Serve with lime wedges and hot sauce on the side.
