Cook rice according to package directions. Let stand for 5 minutes while covered.
Brush olive oil all over the bell peppers and chicken. Season chicken and peppers with salt and pepper and fajita seasoning.
Add the whole peppers and onion rings to the pan and grill peppers for about 4-5 minutes per side and onions until they are tender. Remove from heat and transfer to a cutting board.
Let cool and cut the bell peppers into strips and chop the onion. Transfer to a bowl and add lime juice and salt and pepper. Toss until combined.
Next cook the chicken in the same pan until thoroughly cooked.
While chicken cooks, slice the tomato and avocado.
Transfer chicken to a cutting board, let cool then slice into strips.
For cilantro sauce: In a food processor, puree 1 bell pepper, 1/4 cup water a couple strips of onion, cilantro and pinch of salt.
Add the cilantro sauce to the rice and stir to combine. Divide the rice into 4 containers or bowls.
Top with peppers, onions, chicken, tomato and avocado slices. Optional to add sour cream or salsa.