Preheat oven to 375 F.
Place chicken breasts on parchment-lined sheet pan. Sprinkle S&P + 1/4 tsp garlic powder evenly over all pieces. Bake ~25 mins or cooked through, 165 F.
Allow chicken to cool and then cut/shred chicken breasts into bite-sized pieces.
In a medium pot, add 1 cup rice + 2 cups water. Bring to a boil. Cover w/ lid and turn down heat to simmer ~25min or until water is absorbed and rice is cooked. Add 1/4 tsp salt + 1/4 tsp cumin + 1/8 tsp garlic powder and stir in until well combined.
Halve 1 pint cherry tomatoes & store. Set aside.
Chop 2 avocados and chop cilantro.
To build bowls: Layer rice + chicken + cherry tomatoes + black olives + avocado + shredded cheese (optional) + cilantro + salsa.