• Preheat the Oven: 

Preheat the oven to 425°F (220°C). 

• Prepare the Chicken. 

On a large baking sheet, toss the chicken strips with 2 tablespoons of olive oil, chili powder, smoked paprika, garlic powder, cumin, and a pinch of kosher salt and black pepper. Spread the seasoned chicken evenly across the pan. 

• Roast the Veggies: 

Add the sliced bell peppers, poblano pepper, and onion to the same baking sheet. Drizzle with 1 tablespoon of olive oil and pour lightly with salt and pepper. Toss to coat, then arrange into an even layer. 

• Bake: 

Put the tray in the oven and bake for about 20-25 minutes until the chicken is well cooked and the vegetables are tender with slightly charred edges. Remove from the oven and toss with chopped cilantro. 

• Make the Guacamole Salsa: 

While the chicken and veggies are roasting, prepare the guacamole salsa. Scoop the avocado flesh into a bowl or food processor. Add the salsa verde and lime juice. Mash or blend until it forms a smooth and creamy consistency; season with flaky salt to taste. 

• Assemble the Bowls: 

Cast out the cooked rice among the serving bowls. Layer with roasted chicken, peppers, and onions. Top with a generous scoop of warm black beans. Add a dollop of guacamole salsa and sprinkle with shredded cheese, fresh cilantro, and green onions, if desired. Zest and squeeze fresh lime juice over each bowl for a bright finish. 

• Serve and Enjoy: 

Finally, serve the bowls with warmed fajita tortillas along the sides. Dig in! And relish the richness of flavor in these zingy, homemade Chicken Fajita Bowls! YUM!