In a mixing bowl, combine cubed chicken, one tablespoon of avocado oil, juice from one lime and two tablespoons of Southwest seasoning. Toss so all of the chicken is coated in the seasoning. Cover chicken and refrigerate for 15 minutes while you prepare other bowl items, or up to 2 hours.

In a large frying pan, heat one tablespoon of avocado oil over medium heat. Add chicken in a single layer and cook for 4-5 minutes on one side. Flip chicken and cook an additional 3-4 minutes, or until inside of chicken is no longer pink. Remove chicken from pan and set aside.

In a mixing bowl, combine cubed sweet potato, one tablespoon of avocado oil and 1 ½ tablespoons of Southwest seasoning. Toss so all of the sweet potato is coated in seasoning.

Heat two teaspoons of avocado oil in a sauce pan over medium heat. Add minced garlic and onion and sauté 3 minutes, or until both become fragrant. Add cumin, chili powder and smoked paprika, stir and toast spices for one minute before adding black beans and the liquid.

Simmer black beans over medium low heat, stirring frequently, until most of the liquid evaporates and beans are thick. Lightly mash about half the beans with a fork.

Heat a large frying pan over medium-high heat. Add sliced red and green bell peppers and cook for three minutes, or until they begin to char on one side. Add sliced onion and toss. Continue to cook peppers and onions over a medium-high heat until soft and charred, about five more minutes.

Start with lettuce as the base of the bowl. Top with cooked chicken, roasted sweet potatoes, fajita peppers and onions, simmered black beans, corn and avocado. Garnish bowls with fresh cilantro, lime wedges and whatever toppings you like.