Marinate the chicken. Add the taco seasoning, olive oil, salt, pepper, and cumin to a bowl and mix. Add the chicken and toss with a fork to coat. Set aside.
Cook the rice: Add the rice, olive oil, water, salsa, salt, taco seasning, garlic and cilantro a pot and bring it to a boil. Cover the pot and reduce to a simmer and cook for 10 minutes. Turn off the heat and steam for another 10 minutes. No peeking or stirring!
Heat up a skillet or grill pan over medium heat. Add the remaining olive oil and let it warm up, then add the chicken breast to the pan. Over medium heat, let the chicken cook for 4-5 minutes, then flip it and cook for an additional 4-5 minutes, until it's firm to the touch and has color on the outside. If using a meat thermometer, the internal temp should read 165 F (79 C). Remove the chicken from the pan and let it rest for 10-15 mins. Once it has cooled, chop the cicken into bite-sized peices.
Optional: To the pan you used for the chicken, add the black beans with a pinch of salt and stir to warm them up.
Assemble! Divide salsa rice and sliced chicken between three meal prep containers. Add the black beans, corn, salsa (2 TBSP each or more), lime wedges, cilantro, and cheese. Let it cool completely before storing in the fridge.