Cook rice: In a saucepan, bring water or broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes until tender. Remove from heat and let stand covered for 5 minutes.

Fluff rice with a fork and stir in chopped cilantro, lime juice, lime zest, and salt. Set aside to cool.

While rice cooks, prepare chicken: Pat chicken dry with paper towels on cutting board. In a small mixing bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.

Rub seasoning mixture all over chicken pieces. Heat olive oil in grill or cast iron skillet over medium-high heat.

Cook chicken for 6-7 minutes per side using tongs until golden brown and internal temperature reaches 165°F on meat thermometer. Transfer to cutting board and let rest for 5 minutes, then dice into bite-sized pieces.

Warm black beans in a small saucepan with cumin, garlic powder, and salt. Stir and heat through for 3-4 minutes.

Assemble meal prep containers: Divide cilantro lime rice among 6 meal prep containers (about 3/4 cup each).

Add diced chicken, black beans, cherry tomatoes, corn, and diced bell pepper to each container, keeping ingredients in separate sections.

Top each bowl with shredded cheese. Store toppings like avocado, sour cream, and salsa separately to add fresh when serving.

Seal containers and refrigerate for up to 5 days. To serve: microwave for 2-3 minutes, then add fresh avocado, sour cream, salsa, and a squeeze of lime.