In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink in the center. Remove from heat and set aside.

In the same skillet, add the corn and cook for 2-3 minutes until heated through. Remove from heat.

In a small bowl, mix together the mayonnaise, lime juice, and half of the cilantro. This will be your creamy dressing.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked chicken, corn, crumbled feta cheese, and sliced avocado.

Drizzle the creamy dressing over each bowl and garnish with the remaining cilantro. Serve with lime wedges on the side.