Buffalo Chicken Burrito Bowls

olive oil

about 1.25 pounds thin-sliced boneless skinless chicken breasts, cut into 1/2-inch pieces

salt, or to taste

pepper, or to taste

cup Hidden Valley Ranch Buffalo Salad Dressing® (the Sriracha or Cilantro Lime dressings may be substituted)

packets Spanish rice (or about 4 cups cooked rice; white or brown rice may be substituted), divided

Roma tomatoes, diced small and divided (pico de gallo or red bell pepper may be substituted)

cooked black beans, divided (from about one 15-ounce can, drained and rinsed)

corn, divided (I used frozen)

ripe Hass avocado, peeled, pitted, and sliced thin; divided

shredded cheese, divided (I used queso fresco)

juice of 1 lime, divided

to 4 tablespoons fresh cilantro leaves, divided