Combine the rinsed 1 ½ cups long-grain white rice rinsed, 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 2 ¼ cups 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 freshly squeezed and chopped ¼ cup fresh cilantro chopped. Set aside.

In a Mixing Bowl, toss the sliced 1 ½ lb boneless skinless chicken breasts sliced into thin strips with 1 tablespoon of 2 tbsp olive oil divided, 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 freshly ground, and 2 tbsp lime juice freshly squeezed. 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 sliced into thin strips 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 2 tbsp olive oil divided. Add the sliced 1 large yellow onion thinly sliced into half-moons and cook over medium-high heat for 2 minutes, stirring occasionally. Add the sliced 3 whole bell peppers mixed colors (red, yellow, green), thinly sliced and cook for another 4–5 minutes, stirring occasionally, until the vegetables are tender with slightly charred edges. Season with a pinch of ½ tsp kosher salt.

Divide the ¼ cup fresh cilantro chopped-2 tbsp lime juice freshly squeezed 1 ½ cups long-grain white rice rinsed among four bowls. Top each with a portion of 1 can black beans drained and rinsed, the cooked 1 ½ lb boneless skinless chicken breasts sliced into thin strips strips, and the sautéed 3 whole bell peppers mixed colors (red, yellow, green), thinly sliced 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 2 tbsp lime juice freshly squeezed wedge on the side for squeezing.