Season both sides of chicken breasts generously with cumin, chili powder, garlic powder, onion powder, salt, and pepper.

Heat a large skillet over medium-high heat and add seasoned chicken breasts. Cook for 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat, rest for 5 minutes, then shred with two forks.

While chicken rests, wipe the skillet clean if needed and return to medium heat. Add olive oil and whisk in flour. Cook for about 1 minute while stirring constantly to create a roux.

Stir in chili powder, cumin, garlic powder, oregano, and salt. Gradually whisk in chicken broth until smooth, then add tomato paste. Simmer for 5-10 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.

Assemble bowls by dividing brown rice among four containers. Layer with black beans, corn, and shredded chicken. Pour warm enchilada sauce over top, sprinkle with cheese, and microwave for 1-2 minutes until cheese melts.