In a mixing bowl, combine olive oil, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Add chicken pieces and toss to coat. Cover and marinate for at least 15 minutes.

In a medium saucepan, heat olive oil over medium heat. Add diced onion and red bell pepper, and sauté until softened, about 5 minutes.

Add minced garlic and cook for another minute.

Stir in rice, chicken broth, cumin, and paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked.

Once cooked, stir in black beans and heat through.

In a large skillet over medium-high heat, cook the marinated chicken for about 5-7 minutes, or until fully cooked and browned.

In serving bowls, layer the rice and beans, top with cooked chicken, and garnish with sliced avocado, cilantro, sour cream, and lime wedges.