In a shallow bowl, whisk lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add chicken breasts and turn to coat fully. Refrigerate 15–20 minutes.

Heat a nonstick skillet over medium-high heat. Add a teaspoon of olive oil, then chicken. Cook 5–6 minutes per side until internal temp reaches 165°F and edges are golden.

Transfer chicken to a cutting board. Let rest 5 minutes to reabsorb juices, then slice into strips or bite-sized pieces against the grain.

While chicken rests, chop romaine, tomatoes, and red onion. Drain and rinse black beans; pat them dry. Scoop fresh corn kernels or thaw frozen.

In the same skillet, add beans and corn over medium heat. Stir gently for 2–3 minutes until warm and slightly charred.

Divide lettuce among bowls. Top with beans, corn, tomatoes, onion, and sliced chicken in neat rows for a colorful display.

Garnish each bowl with avocado slices, fresh cilantro, salsa, and a sprinkle of low-fat cheese for creamy, vibrant bites.