1. Cook the Rice: Rinse the rice thoroughly. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Remove from heat, let stand covered for 5 minutes. Fluff with a fork, then stir in lime juice and cilantro.
2. Marinate the Chicken: In a bowl, combine chicken, olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, and salt. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
3. Cook the Chicken: Grill or pan-sear the chicken over medium-high heat for 6-8 minutes per side, or until cooked through and lightly charred. Let rest for 5 minutes, then slice.
4. Cook the Fajita Vegetables: While the chicken cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers. Cook, stirring occasionally, until tender-crisp and slightly charred, about 8-10 minutes. Stir in cumin, salt, and pepper.
5. Assemble the Bowls: Divide the cilantro-lime rice among bowls. Top with sliced chicken, beans, and fajita vegetables. Add your favorite toppings like pico de gallo, guacamole, cheese, and sour cream.