Preheat grill to medium heat.
Rinse Boneless, Skinless Chicken Breast (4) and pat dry with paper towels. Brush both sides with Extra-Virgin Olive Oil (1/4 cup). Season with Kosher Salt (1 1/2 teaspoon), Ground Black Pepper (1/2 teaspoon) and Paprika (2 teaspoon) evenly and set aside.
Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, for 4-6 minutes. Turn, cover again and grill for another 4-6 minutes until the meat is firm. Remove the chicken breasts from the grill and slice them.
Microwave the Frozen Corn (2 cup) with Water (2 tablespoon) on high for 4-5 minutes.
Divide all ingredients into 4 portions and assemble each burrito bowl with Brown Rice (2 cup), corn, Canned Black Beans (15.5 ounce), Carrot (1 cup), Cheddar Cheese (1 cup), Monterey Jack Cheese (1 cup), Lettuce (2 cup), Avocado (2), Salsa (2 cup), and Pico de Gallo (2 cup).
Top with Guacamole (to taste), Fresh Cilantro (to taste), Sour Cream (to taste), and Jalapeño Pepper Slices (to taste).