In a medium saucepan, bring 2 cups of water to a boil.
Add the rice, reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and water is absorbed.
Remove from heat and let rice sit covered for 5 minutes.
Fluff the rice with a fork, then stir in lime juice, 1/4 cup chopped cilantro, and 1 tablespoon olive oil. Set aside.
Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
Rub the chicken breasts evenly with the spice mixture.
Grill the chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C) and chicken is cooked through.
Remove chicken from heat and let rest for 5 minutes, then dice into bite-sized pieces.
In a medium bowl, combine black beans, corn kernels, diced red bell pepper, diced tomato, and chopped red onion.
To assemble each burrito bowl, divide the cilantro lime rice evenly among four bowls.
Top each bowl with diced grilled chicken, black bean and vegetable mixture, shredded cheddar cheese, a dollop of sour cream, and a spoonful of salsa.
Garnish with additional chopped cilantro before serving.