In a medium pot, combine 1 cup of quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff quinoa with a fork.

In a bowl, mix together 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of ground cumin, and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and half of the spice mixture. Cook for 5-7 minutes until chicken is no longer pink. Remove from heat.

In the same skillet, add more olive oil if needed and sauté diced red pepper for 3-4 minutes. Stir in black beans and corn with remaining spice mixture. Cook for another 3-4 minutes until heated through.

Return the chicken to the skillet and mix with the veggie and bean combination for another 2-3 minutes. Serve the quinoa topped with the chicken mixture, garnished with avocado, cilantro, and lime wedges.