Pat chicken breasts dry with paper towels. In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper. Rub this spice mixture evenly over both sides of the chicken, ensuring complete coverage for maximum flavor.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, carefully place chicken breasts in the pan. Cook for 12-13 minutes per side until the internal temperature reaches 165°F, then transfer to a cutting board and let rest for 5 minutes before slicing.

While the chicken cooks, prepare your vegetable toppings by dicing bell peppers and red onion, halving cherry tomatoes, and chopping fresh cilantro. Arrange all components in separate bowls for easy assembly. This summer burrito bowl crowd dinner setup creates a beautiful presentation that guests love.

In a medium bowl, whisk together sour cream and lime juice until smooth. Stir in most of the cilantro, reserving some for garnish. Season the dressing with salt and pepper to taste. This lime-cilantro dressing is the secret that makes the entire bowl shine.

Slice the rested chicken into bite-sized pieces. Drain the canned black beans if not already done, and warm them gently in a small saucepan over low heat if desired.

Assemble the bowls by dividing cooked rice among six serving bowls. Top each with sliced chicken, black beans, corn, diced peppers, red onion, cherry tomatoes, and shredded cheddar cheese. Drizzle generously with lime-cilantro dressing and garnish with avocado slices and reserved cilantro.