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Heat olive oil in a large skillet over medium high heat. Add sliced chicken and season with smoked paprika, chili powder or Tajin, cumin, salt, and pepper. Cook 6 to 8 minutes until browned and cooked through.
Add garlic, onion, and bell peppers to the skillet. Cook another 5 to 6 minutes until softened and fragrant.
To assemble bowls, start with rice as the base. Top with grilled corn, the chicken and pepper mixture, and crumbled cheese.
In a small bowl, whisk together olive oil, salsa verde, lime juice, spicy honey, and cilantro.
Drizzle vinaigrette over bowls. Finish with shredded lettuce, avocado, and extra cilantro. Serve with tortillas if desired.