Combine the chicken strips with 2 tablespoons olive oil, lime juice, fajita seasoning, smoked paprika, cumin, salt, and pepper in a medium bowl. Toss until evenly coated, cover, and refrigerate for 30 minutes to 4 hours.

While the chicken marinates, prepare your rice. Bring the rice, chicken broth, optional butter, and salt to a boil in a medium saucepan. Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5-10 minutes to complete steam absorption, then fluff with a fork.

Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers, sautéing for 7-10 minutes while stirring occasionally until tender-crisp with slight charring on the edges and some darker spots forming. Remove and set aside on a plate.

Using the same skillet, add the marinated chicken in a single layer without overcrowding (cook about 8-10 strips at a time). Cook each side for 5-7 minutes without moving it, allowing a golden-brown crust to form. The internal temperature should reach 165°F and chicken should be no longer pink in the center.

Return all cooked chicken to the skillet along with the cooked vegetables. Toss everything together for 1-2 minutes until sizzling and the flavors meld beautifully.

To assemble your bowls, spoon a generous portion of fluffy rice into each bowl, top with the chicken and vegetable mixture, and finish with your favorite toppings like sour cream, guacamole, salsa, cheese, cilantro, and lime wedges.