Mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this spice mixture all over the flank steak, coating both sides evenly. Drizzle with 1 tablespoon of olive oil and let it marinate for at least 15 minutes at room temperature.

While marinating, heat a grill pan or heavy skillet over medium-high heat until very hot. Cook the steak for 4-6 minutes per side without moving it. Aim for an internal temperature of 130-135°F for medium-rare.

Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. After resting, slice thinly against the grain at a slight angle.

While the steak cooks, prepare the vinaigrette by combining lime juice, olive oil, cilantro, garlic, honey, salt, and pepper in a blender or jar. Blend for 20-30 seconds until smooth, or shake in a jar for 45-60 seconds until fully emulsified.

Divide the cooked rice among four bowls, then arrange the sliced steak, corn, black beans, avocado, and cherry tomatoes on top. Drizzle generously with the cilantro-lime vinaigrette and serve immediately.