In a bowl, whisk olive oil, lime juice, chipotle chilis, garlic powder, and ½ teaspoon of salt. Add chicken strips and marinate for 15 minutes.
In a saucepan, combine rice, water, remaining salt (¼ tsp), lime zest, and ½ lime juice. Bring to a boil, then simmer covered for 18-20 minutes until water is absorbed.
Heat a skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes until golden and cooked through, then set aside.
In a separate pan, gently heat black beans and corn (with their own water) until warmed through.
To assemble, layer cilantro-lime rice in bowls. Top with chipotle chicken, black beans, corn, sliced avocado, chopped tomatoes, sour cream, shredded cheese, green onions, and tortilla strips. Serve with remaining lime wedges.