Season the chicken breast evenly with chipotle chili powder, paprika, garlic powder, cumin, salt, and black pepper, pressing spices gently into the surface

Place the chicken in the hot skillet and cook until golden brown on the outside and fully cooked inside, about 5–6 minutes per side, releasing a smoky aroma

Transfer the cooked chicken to a cutting board and let it rest briefly before slicing into thin strips

In the same skillet, add the remaining olive oil and sauté cauliflower rice, stirring frequently until tender and slightly fluffy with no excess moisture

Warm the black beans and corn in a separate pan or microwave until heated through

In a small bowl, mix Greek yogurt, lime juice, and salt until smooth and creamy with a tangy scent

Assemble the bowl by layering cauliflower rice at the base, followed by sliced chicken, beans, corn, tomatoes, and red onion

Top with shredded lettuce and sprinkle fresh cilantro for a burst of color and freshness

Drizzle the yogurt sauce over the bowl just before serving for a creamy finish