Toss chicken strips with chili powder, cumin, garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high and cook chicken for 5 minutes per side until golden and 165°F. Transfer to a plate.

Add remaining 1 tbsp oil and the rinsed rice to the skillet. Stir for 1 minute, then add 2 cups water, lime juice, and a pinch of salt. Bring to a boil, cover, and simmer on low for 15 minutes. Rest covered 5 minutes, then fluff and fold in cilantro.

In the same skillet over medium heat, warm the beans and corn with 2 tbsp water for about 3 minutes. Season with a pinch of salt and cumin.

Dice bell pepper, chop extra cilantro, slice avocado for today’s bowl, and portion salsa into small containers.

Divide rice, chicken, and bean mixture among 5 meal prep containers, leaving space for salsa. Top with cheese (if using), a lime wedge, and cilantro. Seal and refrigerate with salsa, avocado, and crunchy toppings packed separately.