Prepare the rice first by cooking 3 cups of rice according to the package directions. When finished cooking, add olive oil, lime juice and cilantro. Mix together and set aside.
Next, combine the soy sauce or coconut aminos, lime juice, chili powder and olive oil in a medium mixing bowl. Add the chicken and mix together. You can marinate the chicken overnight if desired and it will produce even more flavorful chicken! Cook chicken in a large skillet over medium high heat until no longer pink, 4-5 minutes.
Remove chicken from pan and set aside. Add 1 tablespoon olive oil. Over medium high heat heat oil and add sliced onions and peppers to the pan. Cook until softened, about 3-5 minutes. Remove from heat and set aside.
To eat immediately: If you are NOT meal prepping and you'll be eating the burrito bowls immediately then add the corn and beans to the fajita veggies pan for a minute or two until heated through. Serve the burrito bowls by layering the rice, then chicken and fajita veggies with black beans and corn. Then top with the fresh ingredients. Squeeze a lime wedge over the top.
For meal prep: Divide rice evenly between 6 containers. Top with chicken, fajita veggies, corn, and black beans. In separate containers divvy up the lime wedges, pico de gallo, lettuce and any optional extras. I typically put the pico de gallo in it's own small container so the juices don't get all over the other stuff. To eat: heat up the container with rice and chicken then top with the containers that have the lettuce, limes, etc.