Begin by gathering all your ingredients for the Chicken Burrito Bowl. Chop the bell peppers and onions into bite-sized pieces, and measure out your rice or quinoa. If you're using fresh corn, prepare that too. Rinse and set aside your lettuce or leafy greens for a refreshing crunch.

In a medium-sized pot, cook the rice or quinoa according to package instructions, typically about 15 minutes. If using rice, bring water to a boil, then let it simmer until tender and fluffy. For quinoa, rinse before cooking to remove any bitterness. Once done, fluff with a fork and keep it warm while you prepare the chicken.

Heat a large skillet over medium-high heat and add olive oil. Season the chicken breasts with cumin, paprika, and chili powder, then place them in the hot skillet. Cook the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

In the same skillet, add a bit more olive oil if necessary and toss in the chopped onions and bell peppers. Sauté for about 5 minutes until they are tender and beginning to caramelize. Stir in the corn during the last 2 minutes of cooking for additional sweetness.

Start layering your Chicken Burrito Bowl by placing a generous scoop of rice or quinoa at the bottom of your bowl. Top it with slices of the cooked chicken, followed by a handful of the sautéed vegetables. Add dollops of salsa and sour cream or yogurt to bring freshness and creaminess to each bite.

Finish your Chicken Burrito Bowls with your favorite toppings: sprinkle chopped cilantro, add slices of avocado, and a handful of cheese for richness. If you like more heat, drizzle with hot sauce or serve on the side.