In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 40-45 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place the sliced chicken breast in a large bowl. Drizzle with olive oil and sprinkle the spice mixture over the chicken. Toss to coat evenly.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced red and green bell peppers and yellow onion. Sauté for 5-6 minutes until the vegetables are tender-crisp.
Add the black beans to the skillet with the vegetables and cook for an additional 2 minutes until heated through.
To assemble the bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with the sautéed vegetables and black beans, then add the cooked chicken on top.
Garnish each bowl with chopped fresh cilantro, a wedge of lime, a dollop of Greek yogurt, and a sprinkle of shredded cheddar cheese.
Serve immediately and enjoy your high protein chicken fajita bowl.