In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of diced chicken breast seasoned with salt, pepper, cumin, smoked paprika, and garlic powder. Cook for 5–7 minutes until browned and cooked through.

Remove the cooked chicken from the skillet. In the same skillet, add the chopped onion and bell pepper, sauté for 3–4 minutes until soft and fragrant.

Stir in 1 can of drained black beans and 1 cup of corn. Heat through for about 2 minutes, stirring occasionally.

Return the chicken to the skillet and pour in 1 cup of enchilada sauce. Stir until well combined and let simmer for about 5 minutes.

Prepare your rice according to package instructions. Serve a generous portion of rice in bowls topped with the chicken enchilada mixture.

Sprinkle shredded cheddar cheese over the top and garnish with cilantro and desired toppings.