Rinse the white rice under cold water. In a saucepan, combine rice, 2 cups of water, and a pinch of salt. Boil, reduce to low, and cover for 15-18 minutes.

Heat olive oil in a skillet over medium heat. Add sliced bell peppers and sauté for 5-7 minutes until tender.

Add chicken strips to the skillet, sprinkle with spices, and cook for 7-10 minutes until chicken is no longer pink.

Stir in chopped cilantro once the chicken is cooked. Allow the mixture to cool slightly.

Assemble bowls with a base of rice, followed by chicken and bell peppers.

Top with avocado, salsa, or Greek yogurt. Cool completely before storing.

Reheat in the microwave when ready to serve, covering to retain moisture.