Chili-Lime Chicken with Corn and Black Beans

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1 teaspoon chili powder

1/2 teaspoon finely grated lime zest

1/4 teaspoon ground cumin

1/4 teaspoon granulated garlic

1/2 teaspoon salt, divided

Pinch of cayenne pepper

1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness

2 tablespoons olive oil, divided

1/2 small onion, chopped

1 tablespoon seeded and minced jalapeno pepper

1 garlic clove, minced

One 15-ounce can low-sodium black beans, drained and rinsed

1 pint grape tomatoes, halved

1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen

1 ripe avocado, pitted, peeled, and diced

3 tablespoons freshly squeezed lime juice

3 tablespoons fresh cilantro leaves