Begin by marinating the chicken breasts. In a small bowl, combine the olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts, ensuring they are well-coated. Set aside to marinate for about 10-15 minutes.

Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the marinated chicken breasts and cook for about 6-8 minutes on each side until they are golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for a few minutes.

In the same skillet, add the diced red and yellow bell peppers and the red onion. Sauté for about 4-5 minutes until they start to soften. Then add the corn and black beans, cooking for another 3-4 minutes until heated through. Remove from heat.

Slice the cooked chicken into thin strips. In each bowl, start with a base of fluffy quinoa, then layer on sautéed vegetables, sliced chicken, and halved cherry tomatoes. Top with fresh avocado slices and sprinkle with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.