Cut your chicken breasts into roughly 1-inch strips—don't stress about them being perfect. Mix the smoked paprika, cumin, chili powder, garlic powder, onion powder, and salt in a small bowl. Toss the chicken strips with this spice blend until they're evenly coated. Let them sit for 5 minutes while you prep your veggies.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until it's hot and slightly shimmering. Working in batches so you don't crowd the pan, add the chicken strips and let them cook undisturbed for 3 minutes. This creates that golden crust everyone loves, trust me on this.

Flip the chicken and cook for another 3-4 minutes until the internal temperature hits 165°F. Transfer the cooked chicken to a clean plate and set aside. Don't wash the pan—those browned bits are flavor gold.

Add your remaining 1 tbsp olive oil to the same skillet over medium-high heat. Toss in your sliced bell peppers and red onion, stirring occasionally for about 5-6 minutes. You want them soft but still with a tiny bit of bite, not mushy.

Return the cooked chicken to the skillet with the veggies and toss everything together for 1 minute. This melds all those flavors together and heats everything through. Mine always sticks a little to the pan and that's completely fine—it actually tastes better.

Assemble your chicken fajita bowls recipe by dividing the cooked rice among six bowls. Top each bowl with the chicken and pepper mixture, then add black beans, corn, cheese, and avocado slices. The avocado goes last so it doesn't get squished or warm up too much.

Finish with a sprinkle of fresh cilantro and a squeeze of lime juice right before eating. The lime is the secret weapon that brings everything together—it's not optional, trust me. Serve immediately while everything's still warm.