Season the chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper, rubbing the spices evenly over both sides.

Heat a large 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing into bite-sized pieces.

In the same skillet, add the enchilada sauce and bring to a simmer. Add the diced chicken back to the skillet and stir until every piece is coated in the sauce.

Divide the cooked brown rice among four bowls. Top each with the saucy chicken mixture, black beans, and corn. Sprinkle with shredded cheese and fresh cilantro, then add your favorite toppings and serve immediately.