1. Prepare the Chicken Marinade: In a medium bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Season generously with salt and black pepper.

2. Marinate the Chicken: Pat the chicken breasts or thighs dry with paper towels. Cut the chicken into 1-inch bite-sized pieces. Add the chicken to the bowl with the marinade, tossing until all pieces are evenly coated. For best flavor, cover and refrigerate for at least 15 minutes, or up to 4 hours. If short on time, you can cook immediately.

3. Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165 F (74 C). Remove the chicken from the pan and set aside.

4. Prepare the Burrito Bowl Components: While the chicken cooks, prepare your other ingredients. If not already cooked, prepare your brown rice or quinoa according to package directions. Rinse and drain the black beans and corn. Chop your fresh cilantro.

5. Assemble Your Meal Prep Bowls: Divide the cooked brown rice or quinoa evenly among 4-5 meal prep containers. On top of the rice, arrange sections of the cooked chicken, black beans, corn, and a spoonful of salsa.

6. Add Fresh Toppings (Optional): When ready to eat, add fresh toppings like diced avocado, chopped fresh cilantro, a dollop of plain Greek yogurt or sour cream, and a squeeze of fresh lime juice. If you like, you can also add shredded lettuce or cheese.