Preheat a large skillet over medium heat and add olive oil.
Add diced onion to the skillet and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add diced chicken breast to the skillet and season with cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 7-8 minutes until chicken is cooked through and no longer pink.
While chicken is cooking, combine rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
Once chicken is cooked, stir in black beans, corn, and half of the enchilada sauce. Cook for an additional 2-3 minutes until heated through.
To assemble the bowls, divide cooked quinoa evenly among four bowls.
Top each bowl with the chicken and bean mixture.
Drizzle the remaining enchilada sauce over the top of each bowl.
Sprinkle shredded cheddar cheese evenly over each bowl and cover with a lid or foil for 2 minutes to allow cheese to melt.
Garnish each bowl with chopped cilantro and diced avocado.
Serve with a dollop of plain Greek yogurt and a lime wedge on the side for squeezing.