Combine all ingredients. Stir until mixed well and smooth. Set aside.
For the Pico de Gallo
Combine all ingredients. Mix well and set aside.
For the Burrito Bowl
Heat the olive oil in a skillet on medium heat. Once hot, add the chicken, chili powder, and cumin. Cook until the chicken is firm and cooked through. Remove from heat and toss the chicken in 2 teaspoons of the lime juice and set aside.
In a bowl, toss together the arugula, spinach and lettuce. Divide the greens between two large serving bowls. In sections, place the corn and black beans on top of the lettuce. Combine the avocado and remaining lime juice. Place in the avocado mix in another section over the greens.
Next, divide the chicken in half and place the chicken over the greens in it's own section, and last the fresh pico de gallo.