For the Chicken
Combine all the chicken in a large ziplock bag and mix it all together. Place it into the fridge and let it marinate for at least 1 hour or up to 24 hours.
Heat a cast iron skillet to medium heat and add the chicken, Cook it for about 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken and let rest for 10 minutes. Chop the chicken into small bite-sized pieces.
For the Rice
In a medium saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
Add the broth or water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
Add in the cilantro and a pinch of salt and fluff rice with a fork.
For the grilled veggies
In the same skillet as the chicken, add 1 tbsp avocado on medium/low heat. Add the bell pepper, onions, salt, and pepper, and cook for about 6-7 minutes.
To assemble
Start by adding the romaine and top with the chicken, rice, beans, grilled veggies, corn, guac, radishes, pico, cheese, and anything else to your liking.
Enjoy!