Begin by cooking the Spanish rice according to package instructions, typically 15-20 minutes until fluffy. Bring a pot of water to a boil, add the rice, cover, and let it simmer. Once the rice is cooked, fluff it with a fork and keep it warm until you're ready to assemble your Taco Chicken Rice Bowl.

While the rice is cooking, take your chicken breast and cut it into bite-sized pieces for quick cooking. Sprinkle chili powder generously over the chicken to ensure even seasoning.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, add the seasoned chicken pieces. Sauté the chicken for about 5-7 minutes, stirring occasionally until it is browned and no longer pink in the center.

Once the chicken is cooked, reduce the heat to low and add freshly squeezed lime juice to the skillet. Stir the chicken well, allowing the citrusy flavor to coat each piece evenly.

In a serving bowl, create a warm base by spooning in your cooked Spanish rice. Top the rice with the sautéed Taco Chicken.

Sprinkle a generous amount of shredded cheese over the hot chicken, followed by fresh chopped tomatoes, crunchy onions, and crushed tortilla chips for added texture.

Serve your Taco Chicken Rice Bowl with optional sides like guacamole or fresh salsa.