Preheat oven to 375°F. In a medium skillet heat avocado oil over medium-high. Add ground chicken, black pepper, garlic powder, paprika, cumin and sage. Cook until browned.
In a large bowl, add the cooked rice, black beans, corn, salsa, black olives, cooked chicken and half of the vegan cheese. Gently mix together until well combined.
Oil a 9x10 baking dish with some cooking spray and pour the contents of the bowl into the dish, spreading evenly. Top with the remaining cheese. Bake uncovered for 20-25 min until the cheese has melted.
Remove from oven and let cool for 10 min before serving. Serve with a side of shredded lettuce, vegan sour cream and cilantro.
