1. 1. Prepare the Chicken: Heat the olive oil in a large skillet or pan over medium-high heat. Add the cubed chicken breasts and cook, stirring occasionally, until they are browned on all sides and cooked through, about 5-7 minutes. The chicken should be opaque throughout.

2. 2. Season the Chicken: Once the chicken is cooked, sprinkle the taco seasoning over it. Stir well to coat all the chicken pieces evenly. Cook for another 1-2 minutes, allowing the seasoning to toast slightly and release its aroma.

3. 3. Add Vegetables and Beans: To the skillet with the seasoned chicken, add the rinsed black beans, drained corn, diced red bell pepper, and chopped red onion. Stir everything together and cook for an additional 5-7 minutes, or until the vegetables are slightly softened but still retain a bit of crispness.

4. 4. Assemble the Bowls: While the chicken and vegetables are cooking, prepare your bowls. Divide the cooked brown rice (or cauliflower rice) evenly among your serving bowls, creating a base.

5. 5. Layer the Ingredients: Spoon the chicken and vegetable mixture generously over the rice in each bowl.

6. 6. Add Fresh Toppings: Top each bowl with a dollop of salsa, a sprinkle of fresh chopped cilantro, and a generous portion of diced avocado.

7. 7. Serve and Garnish: Squeeze a lime wedge over each bowl just before serving for a burst of fresh flavor. Add any optional toppings like plain Greek yogurt, shredded lettuce, or a dash of hot sauce if desired.