Creating Chili Lime Chicken with White Rice is straightforward and enjoyable. Follow these steps for delicious results:

1. Marinate Chicken: In a large bowl, combine lime juice, chili powder, cumin, olive oil, salt, pepper, garlic powder, and cayenne pepper. Add the chicken breasts and coat them well in the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes.

2. Cook Rice: While the chicken marinates, rinse the white rice under cold water until the water runs clear. In a pot, bring 4 cups of water (or chicken broth) to a boil and add the rinsed rice. Add a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork before serving.

3. Preheat Grill or Pan: If using a grill, preheat it to medium-high heat. If using a skillet, heat a tablespoon of olive oil over medium heat.

4. Cook Chicken: Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C). If using a skillet, cook for the same duration, flipping once.

5. Rest Chicken: Once cooked, let the chicken rest for 5 minutes, allowing the juices to redistribute.

6. Slice Chicken: After resting, slice the chicken into strips for serving.

7. Serve: On each plate, add a generous scoop of white rice and arrange the sliced Chili Lime Chicken on top. Garnish with fresh cilantro and lime wedges.

8. Enjoy: Serve immediately and enjoy the incredible uplift of flavors and aromas.