Rinse the rice under cold water until the water runs clear to remove excess starch.

Dice the red bell pepper and slice the avocado, setting aside for topping.

In a small bowl, mix together the Greek yogurt, lime juice, minced garlic, chopped cilantro, ground cumin, and salt to create the sauce. Refrigerate until ready to use.

Cook the rice according to package instructions, typically simmering in water for about 15 minutes, then fluff with a fork.

While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with cumin, chili powder, smoked paprika, salt, and pepper, and cook for 6-8 minutes until browned and cooked through.

Add diced red bell pepper, corn, and black beans to the skillet with the chicken. Stir and cook for an additional 3-4 minutes until vegetables are tender and heated through.

To assemble, divide the cooked rice among four bowls, then top with the chicken and vegetable mixture. Drizzle with the prepared yogurt sauce, and garnish with sliced avocado, shredded cheddar cheese, green onions, fresh cilantro leaves, and lime wedges on the side.