In a large zip-top bag, combine olive oil, lime juice, paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper.
Add the chicken breasts, seal the bag, and coat the chicken evenly with the marinade.
Marinate for at least 20 minutes or up to 8 hours in the refrigerator.
Heat a grill pan or outdoor grill over medium-high heat.
Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
In a bowl, combine the cooked brown rice with lime juice, chopped cilantro, salt, and pepper.
To assemble the Healthy Chicken Burrito Bowl, divide the mixed greens between two serving bowls.
Add the cilantro-lime rice, sliced grilled chicken, black beans, corn, cherry tomatoes, diced red onion, avocado slices, Greek yogurt, and jalapeño.
Garnish with extra cilantro and serve immediately.