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Heat a large nonstick skillet over high heat, then add frozen peppers and onions and cook for 5 minutes until heated through. Remove peppers and onions from pan and into a bowl, then lower heat to medium.
Add chicken strips to pan. Add 2 tablespoons of water, and cover. Heat for 6-8 minutes until heated through. Remove chicken from pan and into a bowl.
Spray pan with oil, then add corn and cook 4-5 minutes until heated through.
To each bowl, add cooked rice, an even mix of peppers and onions, corn, black beans, and slices of chicken. Top with avocado slices, and a lime wedge to serve.