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In a medium bow combine the chicken breasts, olive oil, lime and taco seasoning. Cover the chicken and allow to marinate in the fridge for anywhere from 15 minutes to 24 hours.
Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Soak for at least 5 minutes. Boil 3.5 cups of water in a large saucepan, pour rice and cover immediately. Simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off. Just before serving, add the minced cilantro and lime juice and gently mix to combine.
Heat a grill, griddle or pan over medium-high heat. Place chicken on the grill and cook for 5 minutes on each side; remove from heat and set aside. To the same pan, add the sliced bell peppers and onion. Sautee for 1-2 minutes or until slightly softened and charred.
In a medium bowl, combine the tomato, onion, cilantro, lime and a generous pinch of salt & pepper. Cover and place in the fridge until ready to serve.
Slice or dice chicken breasts into bite-size pieces. Spoon the rice into serving bowls. Top with about ½ cup of chicken and some grilled onion and bell pepper. Top each bowl with tomato salsa, romaine lettuce, black beans, corn, and a dollop of sour cream.