Step 1: Cook the Rice

1. Rinse 1 cup of rice under cold water until the water runs clear.

2. In a medium saucepan, bring 2 cups of chicken broth to a boil.

3. Stir in the rice and salt, cover, and reduce heat to low. Simmer for 15-18 minutes (or follow package instructions).

4. Remove from heat, fluff with a fork, and stir in lime juice and fresh cilantro. Set aside.

Step 2: Prepare the Chicken

1. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

2. Coat the chicken strips with olive oil and lime juice, then sprinkle the seasoning mixture evenly over them.

3. Heat a large skillet over medium-high heat. Add the chicken strips and cook for 5-6 minutes per side, until they develop a golden crust and reach an internal temperature of 165°F (75°C).

4. Remove from heat and let the chicken rest for 5 minutes before slicing into bite-sized pieces.

Step 3: Assemble the Bowls

1. Divide the cooked rice evenly among four bowls.

2. Add sliced chicken on top of the rice.

3. Layer on the toppings: black beans, corn, tomatoes, avocado, cheese, sour cream, salsa, jalapeños, and red onion.

4. Garnish with fresh cilantro and an extra squeeze of lime juice.

Step 4: Serve and Enjoy!

Serve immediately while warm, or store for meal prep.