Heat oil of medium heat in a large skillet. Add chicken, rice, corn, pinto beans, cumin, chili powder and salt. Heat all the way through stirring occasionally, and adjusting heat as needed. About 15 minutes.
While burrito mixture is cooking combine tomatoes, cilantro, onion, jalapeño (if using) and lime juice. Set aside until ready to serve.
Mash avocado and mix together with lime juice, minced garlic and salt. Set aside until ready to serve.
Split burrito mixture between 6 bowls and top with Pico de Gallo and Guacamole. Serve and enjoy!
Add an additional layer of fresh by tossing in a cup of Green Leaf lettuce to each bowl.