In a bowl, whisk lime juice, blended chipotle-adobo sauce, garlic powder, ¾ teaspoon salt, and black pepper. Add chicken strips; refrigerate for 30 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté chicken in batches until cooked through (5–7 minutes per batch). Set aside.
While chicken cooks, rinse rice. Combine rice, 1 ½ cups water, ¼ teaspoon salt, and olive oil in a pot. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until water is absorbed.
Fluff rice with a fork. Toss with lime juice, cilantro, and ground cumin if using.
Assemble bowls: Divide romaine, rice, black beans, corn, avocado, and cooked chicken among bowls. Serve with lime wedges and optional tortilla strips or cilantro.