In a small bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper.

Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over.

Let it sit for at least 15 minutes or up to 2 hours in the fridge.

Rinse 1 cup of rice or quinoa under cold water.

In a medium saucepan, combine with 2 cups water and a pinch of salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (white rice) or about 20 minutes (quinoa).

Remove from heat and fluff with a fork. Let it cool slightly.

While the grains cook, rinse and drain black beans, dice the red bell pepper, finely chop the red onion, and measure out corn kernels.

Toss these together in a bowl.

Heat a skillet over medium-high heat.

Add the marinated chicken breasts and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing thinly against the grain.

In a small bowl, whisk olive oil, vinegar, honey, salt, and pepper.

Drizzle over the veggie and bean mix and toss gently.

In meal prep containers, divide the rice/quinoa base, then add the dressed veggies, sliced chicken, and top with fresh cilantro and avocado slices just before serving.