### Instructions:
1. **Season the Chicken:** In a medium bowl, toss the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
2. **Cook the Chicken:** Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
3. **Cook the Rice:** In the same skillet, add the uncooked rice and stir for 1 minute to lightly toast. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
4. **Combine Ingredients:** Once the rice is cooked, stir in the black beans, corn, red bell pepper, red onion, cooked chicken, and chopped cilantro. Heat through for 2-3 minutes, stirring occasionally, until all ingredients are warmed.
5. **Finish and Serve:** Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed. Divide the Southwest Chicken and Rice Bowl into serving bowls and garnish with optional toppings like avocado slices, sour cream, salsa, or shredded cheese. Serve immediately and enjoy the fiesta of flavors!
### Short Tips:
* **Prep Ahead:** Chop your vegetables and season the chicken in advance to make assembly even quicker on a busy weeknight.
* **Spice it Up:** For an extra kick, add a pinch of cayenne pepper with your other seasonings or a dash of hot sauce to the finished bowl.
* **Veggie Swap:** Feel free to swap in or add other vegetables you have on hand, such as zucchini, spinach, or poblano peppers.
* **Leftovers Love:** This bowl makes fantastic leftovers! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
