In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of chicken breast, seasoned with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Sauté for 5-7 minutes, turning occasionally, until the chicken is browned and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the diced onion and sliced bell pepper. Sauté the vegetables for about 3-4 minutes, stirring frequently, until they become tender and fragrant.

Add 1 can of drained black beans and 1 cup of corn to the skillet with the sautéed vegetables. Stir everything together and let it cook for an additional 2 minutes, allowing the flavors to meld and the corn to warm through.

Return the cooked chicken to the skillet, along with 1 cup of enchilada sauce. Stir everything thoroughly to combine and let the mixture simmer for 5 minutes over low heat.

In serving bowls, layer 1 cup of cooked rice as the base. Spoon the chicken and vegetable mixture generously over the rice, and finish by sprinkling shredded cheddar cheese on top.

Garnish with freshly chopped cilantro and your choice of desired toppings such as avocado or diced tomatoes. Serve warm and enjoy.