Cook the rice according to package instructions, usually about 15-20 minutes. Keep warm.

Season chicken with salt, pepper, chili powder, and cumin. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-8 minutes per side until golden and cooked through. Let rest before slicing.

In the same skillet, add more olive oil if needed, then sauté corn and red onion for 4-5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.

Combine the warm rice with corn mixture in a bowl, add lime juice and stir gently until well mixed.

Divide the rice and corn mixture into bowls, top with sliced chicken, avocado, and cheese. Garnish with cilantro.

Serve warm with additional lime wedges on the side.