Add chicken, extra virgin olive oil, lime juice, cumin, chili powder, garlic powder and salt to a resealable plastic bag. Seal and shake to combine. Refrigerate 30 minutes.
Preheat grill to high heat.
Make the avocado crema by combining Planet Oat, avocado, cilantro, scallions, lime juice, salt and black pepper in a high powdered blender or food processor. Process until smooth. Salt and pepper to taste.
Clean and oil the grill grates. Reduce grill heat to medium high. Place chicken on the grill, discard marinade. Grill chicken until internal temperature reaches 165 degrees F in the thickest part of the breasts, as measured by a meat thermometer, flipping halfway through cooking time. Cooking time will vary, depending on the thickness of the breasts. Remove chicken from grill, let rest 5 minutes, then slice.
Assemble bowls by adding romaine lettuce to each bowl, then top with black beans, brown rice, corn, grilled chicken, scallions, cilantro, salsa and (optional) crunchy chickpeas. Drizzle each bowl with avocado crema.
Serve bowls with lime wedges and additional avocado crema on the side.