In a large bowl, stir together olive oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt. Add the chicken strips and toss well until fully coated. Cover and refrigerate for at least 2 hours or up to overnight for best flavor.

Heat a large skillet over medium-high heat. Remove chicken from the marinade and add to the hot pan without crowding. Cook, stirring occasionally, until fully cooked through and lightly golden on the edges, about 5 minutes. Set aside to rest.

Bring 1.5 cups of water to a boil in a medium saucepan. Add the rinsed rice and 0.25 tsp salt. Return to a boil, then reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until all water is absorbed and rice is tender. Do not lift the lid while cooking.

Remove the lid and fluff the rice with a fork. Stir in the lime zest, fresh lime juice, and chopped cilantro while still warm. Taste and add more salt if needed.

To assemble, layer cilantro lime rice and chopped romaine lettuce into each serving bowl. Top with the cooked chicken, diced tomatoes, avocado or guacamole, thawed corn, black beans, and red onion. Serve immediately.