In a shallow bowl or pie plate, combine the flour, salt, pepper and chile powder. Mix well and dredge the chicken breasts in mixture.
In a medium skillet, heat the vegetable oil over medium heat. Add the chicken, cooking for 3-4 minutes on each side or until chicken is done and lightly browned. Remove to plate and allow to rest.
Cut, against the grain, into strips after 5 minutes of resting.
Rinse the skillet.
For the bowl:
Heat the vegetable oil over medium heat in the same skillet. Add the onions, bell peppers and garlic. Saute until soft, approximately 5 minutes. Remove from the heat.
Assemble the bowl by evenly dividing the rice into the bowls and then topping with chicken, vegetable mixture, avocado, tomatoes and cilantro.
Garnish with desired ingredients and top with Chipotle Honey Vinaigrette.
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Notes
* Other ideas for your bowl: salad base, corn, black beans, kidney beans, scallions, mandarin oranges, almonds, lettuce, grilled poblano pepper, jalapeno, chickpeas, mango, cheese, ground beef and shredded pork.