Spicy Chicken Taco Bowls

• 2 chicken breasts cut in half lengthwise
• 3 teaspoons southwest seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup uncooked rice (I used jasmine rice)

Sauce:

• 1/2 cup Greek yogurt
• 1/2 tablespoon lime juice or to taste
• 1/2 tablespoon Sriracha sauce
• 1 clove garlic minced

Toppings:

• 1 (12 fluid ounces) can corn drained
• 1 (19 fluid ounces) can black beans drained & rinsed
• 1/4 medium red onion chopped
• 1/2 red bell pepper chopped
• 1 avocado chopped
• Juice of 1/2 lime
• 1 tablespoon olive oil
• Small handful cilantro chopped