Rinse the rice under cold water until the water runs clear. In a rice cooker, combine the rice and water. Cook according to the rice cooker instructions.

Once cooked, fluff the rice with a fork and stir in lime juice and chopped cilantro.

In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and season with chili powder, cumin, garlic powder, onion powder, and salt.

Cook the chicken for about 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes until they are tender.

Return the chicken to the skillet and mix with the vegetables. Cook for an additional 2 minutes.

In serving bowls, layer the cooked rice, followed by the chicken and vegetable mixture.

Top with shredded cheese, sour cream, sliced avocado, and salsa as desired.