Combine the rice and water in a pot and bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, following the cooking time on the package. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.

Slice the chicken breast into strips and season with some salt and pepper. Heat the oil in a skillet over medium heat and add the chicken. Cook, stirring occasionally, until just cooked through.

Stir in the black beans, corn, chili powder, and a pinch of salt. Cook for 3-4 minutes, until everything is warmed through.

Stir in the barbecue sauce and cook for 1 minute longer.

Serve the chicken mixture over the cooked rice.