In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the chicken in a single layer. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove chicken from the pan and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Sauté for 5-7 minutes until they are tender and slightly charred. Season with a pinch of salt.

While the vegetables cook, prepare your meal prep containers. Place 1/2 cup of cooked rice into each of four containers.

Divide the cooked chicken, sautéed peppers and onions, black beans, and corn equally among the containers, placing them on top of the rice base.

Sprinkle fresh cilantro over each bowl and place a lime wedge inside each container.

Allow the meals to cool completely before sealing the lids and placing them in the refrigerator.