Start by preparing the rice. Rinse the 300g of long-grain rice under cold water. Bring 600ml of water to a boil in a pot, add the rice with a pinch of salt. Reduce the heat to low, cover, and cook for about 18-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.

While the rice is cooking, prepare the chicken. Cut the 600g chicken breasts into bite-sized pieces. Season them with 1 tsp ground cumin, 1 tsp chili powder, salt, and pepper to taste.

Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the seasoned chicken pieces and cook for about 6-8 minutes until they are browned and cooked through. Remove from the pan and set aside.

In the same pan, add another 1 tbsp of olive oil. Add the diced red onion and sauté for 2-3 minutes until translucent.

Stir in the 400g black beans (drained and rinsed) and 200g corn. Cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.

Prepare the avocado-tomato salsa by dicing 2 avocados and 2 medium tomatoes. Combine them in a bowl with chopped cilantro (reserve some for garnish), juice from 1 lime, salt, and pepper. Mix well and set aside.

Juice the remaining lime and stir it into the cooked rice along with some chopped cilantro, reserving some for garnish. Mix well to create the cilantro-lime rice.

Assemble the bowls by dividing the cilantro-lime rice among serving bowls. Top with the cooked chicken, black bean and corn mixture, and avocado-tomato salsa. Garnish with additional chopped cilantro if desired.