Cook the Rice: In a medium saucepan, combine the rice, 1¾ cups water, and ½ tsp. salt. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 17 minutes or until tender and water is absorbed. Fluff with a fork, then stir in cilantro, lime juice, and olive oil. Set aside.

Make the Aioli: In a bowl, whisk together mayonnaise, chopped cilantro, jalapeño, lime juice, garlic powder, and 2 tsp. water. Season with salt and pepper. Chill until ready to serve.

Heat the Chicken: In a nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add chicken strips and cook, tossing occasionally, until warmed through—about 4 minutes. Remove and set aside.

Sauté the Corn: In the same skillet, add remaining olive oil (if needed) and corn. Sprinkle with taco seasoning and cook for 3-4 minutes until lightly charred.

Assemble the Bowl: Layer the rice into serving bowls. Top with grilled chicken, seasoned corn, black beans, sliced avocado, cherry tomatoes, and lime wedges. Drizzle with cilantro-lime aioli and garnish with fresh cilantro.