# Steps:
01 - Rinse the rice under cold water. In a saucepan, bring 2 cups water or chicken broth to a boil. Add rice and salt, cover, reduce heat, and simmer for 15–18 minutes (white rice) or 35–40 minutes (brown rice) until tender. Fluff with a fork and set aside.
02 - In a bowl, toss chicken strips with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice. Let marinate for at least 10 minutes.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until cooked through and lightly browned, about 6–8 minutes. Transfer to a plate and keep warm.
04 - In the same skillet, add olive oil. Add bell peppers and onion. Sprinkle with a pinch of salt and pepper. Sauté until vegetables are tender-crisp and slightly charred, about 5–7 minutes.
05 - Divide the cooked rice among four bowls. Top each with chicken strips and sautéed vegetables. Add desired toppings: avocado, cheese, salsa, sour cream, cilantro, and lime wedges.
06 - Serve immediately while warm.
