Cumin Chicken with Black Beans

Place chicken between 2 sheets of plastic wrap. Pound to 1/2-inch thickness using a mallet. Combine cumin and cayenne in a small bowl and rub over chicken.

Heat oil over medium heat in a large skillet. Cook and stir chicken in the hot oil until browned and no longer pink in the center, about 4 minutes per side. Transfer chicken to a cutting board.

Return the skillet with its drippings to medium heat. Add diced tomatoes, onion, and bell pepper. Cook and stir for 1 minute. Stir in beans, corn, and water until just heated through, 1 to 2 minutes. Remove from heat.

Transfer tomato mixture to a serving bowl and toss with cilantro and red wine vinegar. Season with salt and pepper. Slice chicken and arrange with avocado on top of beans.