If using uncooked rice, prepare 2 cups of rice according to package directions and set aside. Most white rice takes about 15-20 minutes, while brown rice needs 40-45 minutes.

In a small bowl, mix together the chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper to create the fajita seasoning.

Place the chicken strips in a large bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with half of the fajita seasoning and toss to coat.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. Remove from skillet and set aside.

In the same skillet, add the sliced bell peppers and onion. Sprinkle with the remaining fajita seasoning and cook until tender-crisp, about 5-7 minutes.

Return the chicken to the skillet and toss with the vegetables. Cook for an additional 2 minutes.

To make the avocado cream, combine avocado, Greek yogurt, cilantro, lime juice, garlic, and water in a blender or food processor and blend until smooth. Add more water as needed for drizzle-able consistency.

Assemble the rice bowls by dividing the cooked rice among four bowls. Top with the chicken fajita mixture, black beans, corn, and cherry tomatoes.

Drizzle with the avocado cream and serve immediately.