1. Preheat the oven and prepare the chicken: Preheat your oven to 400 F (200 C). Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

2. Bake the seasoned chicken: Arrange the seasoned chicken breasts in a single layer on a baking sheet lined with parchment paper for easy cleanup. Bake for 20-25 minutes, or until the internal temperature reaches 165 F (74 C) and the chicken is cooked through and no longer pink in the center.

3. Shred or dice the chicken: Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This helps keep it juicy. Then, either shred the chicken using two forks or dice it into bite-sized pieces.

4. Assemble the individual bowls: For each meal prep container, add a portion of cooked brown rice to one side. On the other side, add a generous serving of the shredded or diced chicken.

5. Add the beans and corn: Next to the chicken, add a portion of rinsed and drained black beans and drained corn. These colorful additions provide fiber and additional nutrients.

6. Top with salsa and cheese: Spoon your desired amount of salsa over the chicken and vegetables. Sprinkle with shredded cheddar cheese.

7. Prepare for storage or serving: Allow the bowls to cool completely if you are meal prepping them for later. If serving immediately, you can warm them briefly in the microwave or oven until the cheese is melted and bubbly.

8. Add optional fresh toppings: Just before serving, or after reheating for meal prep, add fresh toppings like diced avocado, chopped cilantro, a dollop of Greek yogurt, or a squeeze of lime juice for an extra burst of flavor and freshness.