In a large mixing bowl, combine the diced chicken with olive oil, garlic, sea salt, cumin, oregano, onion powder, paprika, tomato paste, and chipotle chili. Toss thoroughly to ensure the chicken is evenly coated in the marinade. Set it aside for at least 10 minutes to allow the flavors to infuse.

For the pico de gallo, combine the diced tomatoes, finely chopped onion, and shredded coriander in a small bowl. Squeeze in the lime juice and sprinkle with sea salt flakes. Stir well to mix, and set the bowl aside to let the flavors meld.

To prepare the chipotle mayo, mix the mayonnaise, diced chipotle chili, lime juice, sea salt, and black pepper in a medium bowl. Stir until smooth and creamy, and set it aside.

Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the marinated chicken and cook for 6–8 minutes, stirring occasionally to prevent any sticking or burning. If the marinade begins to stick to the bottom, splash in 1–2 tablespoons of water to deglaze the pan, scraping up the flavorful bits. Cook until the chicken is golden brown and cooked through.

To assemble the burrito bowls, divide the warm rice evenly between four serving bowls. Add the cooked chicken on top of the rice, followed by a generous scoop of mashed avocado, corn kernels, and black beans. Scatter a handful of crispy corn chips around the edges and spoon over the fresh pico de gallo. For a kick of heat, add sliced jalapeños if desired.