In a large bowl, combine chicken breasts or thighs with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes to enhance its flavor and tenderness.

Preheat your grill or skillet over medium-high heat. Once hot, place the marinated chicken on the grill or skillet, cooking for about 6-7 minutes per side, or until the internal temperature reaches 165°F. The chicken should be golden brown with grill marks. Remove it from heat and let it rest for 5 minutes before slicing.

While the chicken is resting, cook your choice of rice according to the package instructions. For a zesty flavor, stir in a splash of lime juice and chopped cilantro once it's cooked.

In a small saucepan, heat the black or pinto beans over medium heat until warmed through, about 3-4 minutes. In a separate skillet, sauté diced bell peppers in a drizzle of olive oil for 4-5 minutes until they are tender yet crisp.

Start by creating a base in each bowl with a generous serving of the seasoned rice. Layer on the warmed beans and sautéed bell peppers, then add slices of the juicy grilled chicken on top.

Sprinkle shredded cheese over each bowl, followed by dollops of avocado or guacamole, diced tomatoes, and a spoonful of sour cream or yogurt for creaminess. Top with fresh cilantro for an aromatic finish.

Serve the Southwest Chicken Burrito Bowls immediately for a satisfying meal. If prepping for the week, store the assembled bowls (without fresh toppings) in meal prep containers in the refrigerator.