- Heat olive oil in a skillet over medium heat. Add chicken breasts and sear for 2–3 minutes per side. 
- Pour in the chicken broth, add chili powder, cumin, garlic powder, salt, and pepper. Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is tender. 
- Shred the chicken using two forks right in the skillet to soak up all those flavorful juices. 
- Warm the tortillas slightly to make them easier to fold. 
- To each tortilla, add a scoop of rice, black beans, corn, shredded chicken, cheese, avocado slices, and a dollop of sour cream. 
- Roll up the burrito by folding in the sides first, then rolling from the bottom up tightly. 
- Serve as is, or grill lightly for a crispy finish. Garnish with cilantro if you're feeling fancy.