Heat olive oil in a skillet over medium heat. Add diced chicken and southwest seasoning. Cook until chicken is browned and cooked through, about 7-10 minutes.

In a separate bowl, combine black beans, corn, bell pepper, red onion, and cherry tomatoes.

In serving bowls, layer the cooked chicken and vegetable mixture. Top with sliced avocado, chopped cilantro, and a dollop of sour cream.