Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 40 minutes or until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium heat.
In a small bowl, mix ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Rub the chicken breasts evenly with the spice mixture.
Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and let rest for 5 minutes, then shred using two forks.
In the same skillet, add the black beans, corn, and enchilada sauce. Stir and cook for 3-4 minutes until heated through.
To assemble each bowl, divide the cooked brown rice evenly among four bowls.
Top each bowl with shredded chicken, the black bean and corn enchilada sauce mixture, shredded cheddar cheese, diced red onion, diced avocado, and chopped cilantro.
Serve each bowl with a lime wedge to squeeze over before eating.