Combine the rinsed 1 ½ cups long-grain white rice, 2 ¼ cups water, and ½ tsp kosher salt in a saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15–18 minutes until all the water is absorbed. Remove from heat, let steam covered for 5 minutes, then fluff with a dipping fork. Stir in the 2 tbsp lime juice and chopped fresh cilantro chopped. Set aside.

In a mixing bowl, toss the sliced boneless skinless chicken breasts with 1 tablespoon of olive oil, 1 ½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, ¼ tsp black pepper, and 2 tbsp lime juice. Mix well to coat evenly. Let sit for 5 minutes while you prep the vegetables.

Heat a skillet over medium-high heat until very hot. Add the seasoned 1 ½ lb boneless skinless chicken breasts strips in a single layer (work in batches if needed to avoid crowding). Cook undisturbed for 2–3 minutes to get a good sear, then flip and cook another 2–3 minutes until cooked through and no longer pink inside (internal temp 165°F). Transfer to a plate and tent loosely with aluminum foil.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced large yellow onion thinly sliced into half-moons and cook over medium-high heat for 2 minutes, stirring occasionally. Add the sliced whole bell peppers mixed colors (red and cook for another 4–5 minutes, stirring occasionally, until the vegetables are tender with slightly charred edges. Season with a pinch of kosher salt.

Divide the ¼ cup fresh cilantro chopped-2 tbsp lime juice 1 ½ cups long-grain white rice among four bowls. Top each with a portion of black beans, the cooked 1 ½ lb boneless skinless chicken breasts strips, and the sautéed 3 whole bell peppers mixed colors (red and 1 large yellow onion thinly sliced into half-moons. Add 1 whole avocado sliced or diced slices, a spoonful of pico de gallo, and any optional toppings like ½ cup sour cream or ½ cup shredded Mexican cheese blend. Serve with a 1 whole lime cut into wedges for serving wedge on the side for squeezing.