Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
Toss the chicken and BBQ sauce together until the chicken is well coated.
Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados.
Drizzle with dressing and serve.
Notes
InstantPot: I often make the cilantro lime rice in the InstantPot. Use the saute function and melt 1 tablespoon butter. Add 1 1/4 cups white, jasmine or basmati rice and cook, stirring constantly, for 1 minute. Add 1 3/4 cups low-sodium chicken broth, 1/2 teaspoon salt, juice and zest of 1 lime, 2 tablespoons chopped cilantro and 1/4 teaspoon ground cumin. Stir. Secure the lid and cook on high pressure for 4 minutes. Naturally release pressure.