In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove from heat and fluff the quinoa with a fork. Set aside.
In a small bowl, mix chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken breasts dry and rub both sides with 1 tablespoon olive oil and the spice mixture.
Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In a small bowl, whisk together lime juice, 2 tablespoons olive oil, salt, and pepper to make the dressing.
In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
Pour the lime dressing over the quinoa mixture and toss gently to combine.
Divide the quinoa mixture into four bowls.
Top each bowl with sliced chicken and diced avocado.
Serve immediately and enjoy your Mexican Chicken Quinoa Bowl.