For the Salsa, combine all ingredients in a medium bowl and mix well. (I minced the jalapeno and cilantro in my food processor.)
Cook the chicken in a large skillet over medium heat in olive oil, season with salt and pepper.
Turn after 3-4 minutes, then add the barbequed sauce.
Cook until done, then shred or finely chop the meat.
To assemble the bowls, start with rice, then chicken, black beans, corn, salsa, and avocado. *cheese and sour cream optional*
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DASH OF AMY