Rinse the uncooked white rice under cold water until the water runs mostly clear, then drain well.

In a medium saucepan, combine the rinsed rice, water, and 1/2 teaspoon of the salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes, then fluff with a fork and set aside.

While the rice cooks, pat the chicken pieces dry with paper towels.

In a bowl, toss the chicken with garlic powder, onion powder, smoked paprika, the remaining 1/2 teaspoon salt, and ground black pepper until evenly coated.

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned chicken to the hot skillet in an even layer and cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.

Reduce the heat to medium, then add the soy sauce, honey, and fresh lime juice to the skillet with the chicken, stirring to coat all the pieces.

Let the chicken simmer in the sauce for 2 to 3 minutes, stirring once or twice, until the sauce slightly thickens and clings to the chicken. Remove from heat.

In a small bowl, stir together the plain Greek yogurt, mayonnaise, and finely minced garlic until smooth to make a simple creamy sauce.

Prepare the toppings by placing the corn, black beans, diced cucumber, and diced tomato into separate small bowls so they are ready for assembling the chicken rice bowls.

To assemble, divide the cooked rice evenly among four serving bowls, spreading it out to form a base.

Spoon the saucy chicken over the rice in each bowl, dividing it evenly.

Arrange the corn, black beans, diced cucumber, and diced tomato around the chicken in each bowl.

Drizzle the creamy yogurt and mayonnaise sauce over the top of each bowl.

Sprinkle the chopped fresh cilantro over the bowls, if using, and serve the chicken rice bowls warm.