Rinse the rice under cold water until it runs mostly clear. Combine rice, water or broth, olive oil or butter, and salt in a saucepan, bring to boil, then simmer covered until cooked.

In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, oregano, black pepper, salt, and cayenne. Toss chicken in marinade and refrigerate for 30 minutes to 8 hours.

Toss bell peppers and onion with olive oil, salt, black pepper, chili powder, and cumin in another bowl and set aside.

Heat a skillet and cook marinated chicken strips until browned and cooked through, about 4-6 minutes. Transfer to a plate and let it rest.

In the same skillet, sauté the veggies until tender-crisp and slightly charred, about 6-8 minutes. Adjust seasoning if needed and set aside.

Mix Greek yogurt or sour cream with lime juice, chili powder, cumin, and salt for a creamy sauce. Refrigerate until ready to serve.

Rinse and drain black beans and corn. Heat if desired.

Assemble bowls with rice, chicken, veggies, beans, corn, salsa, cheese, cilantro, and optional sauce. Enjoy!