In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and season with cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Add the diced red bell pepper, red onion, and corn kernels to the skillet with the chicken. Cook for an additional 3-4 minutes until vegetables are tender-crisp.
Stir in the black beans and 3/4 cup of the enchilada sauce. Cook for 2 minutes until heated through.
To assemble the bowls, divide the cooked brown rice evenly among four serving bowls.
Top each bowl with the chicken and vegetable mixture.
Drizzle the remaining enchilada sauce over the top of each bowl.
Sprinkle shredded cheddar cheese over each bowl while hot to allow it to melt slightly.
Garnish with chopped fresh cilantro and a dollop of plain Greek yogurt on each bowl.
Serve each bowl with a lime wedge on the side for squeezing over the top.