In a bowl, whisk together lime juice, chili powder, cumin, garlic powder, salt, and pepper until fully combined. Add the chicken breasts, ensuring they are coated in the marinade. Cover and let marinate in the refrigerator for 15-20 minutes.

Heat olive oil in a large skillet over medium heat. Add marinated chicken breasts. Cook for 5-6 minutes on each side until golden brown and reaching an internal temperature of 165°F. Remove chicken and let rest.

After resting for 5 minutes, slice the chicken into strips.

Chop the romaine lettuce into bite-sized pieces, dice the tomatoes, and finely chop the red onion. Rinse black beans and corn.

In the same skillet, add rinsed black beans and corn. Heat over medium heat for 2-3 minutes until warmed through.

Begin assembling the bowls with a base of chopped romaine lettuce, followed by warmed black beans, corn, diced tomatoes, red onion, and sliced chicken.

Garnish each bowl with sliced avocado, fresh cilantro, salsa, and cheese if desired.

Consider serving lime wedges on the side for an extra burst of tanginess.