Cut chicken breast into bite-sized pieces. In a bowl, combine chicken with olive oil, minced chipotle peppers, adobo sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat evenly and let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

While chicken marinates, rinse the rice thoroughly under cold water until the water runs clear. Combine rinsed rice and 720 ml of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.

Once rice is cooked, remove from heat. Fluff with a fork. Stir in the chopped cilantro, zest of one lime, and 30 ml of fresh lime juice. Season with additional salt to taste.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked through and lightly browned, about 5-7 minutes. Squeeze the juice of the remaining half lime over the cooked chicken.

To assemble the bowls, divide the cilantro-lime rice among serving bowls. Top with the smoky chipotle chicken, black beans, corn, diced red bell pepper, and sliced red onion. Finish with diced avocado.