Begin by placing the chicken strips into a large mixing bowl. Drizzle in the olive oil and sprinkle in the spices: chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss everything to coat the chicken well.

Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken strips and cook for about 5 to 7 minutes, stirring occasionally until golden and cooked through.

Add the sliced bell peppers and onion to the skillet, stirring to combine. Cook for an additional 5 to 7 minutes, until the vegetables are softened but still have a crunch.

If the rice isn't cooked yet, prepare it now according to package directions. Warm rice makes a comforting base.

When the chicken and peppers are ready, fold in the corn and add lime juice. Stir to combine and cook for another minute or two to heat through.

To serve, place a generous portion of cooked rice in each bowl. Top with the chicken and vegetable mixture, ensuring a good distribution of veggies.

Garnish with chopped fresh cilantro and sliced avocado. Serve with sour cream and salsa on the side.