Marinate the chicken with 2 tablespoons of extra virgin olive oil, 2 teaspoons of honey, 2 cloves of chopped garlic, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, salt, and chili flakes. Let it sit for 15 minutes.

Grill or roast the chicken until fully cooked, about 20 minutes.

Slice the bell peppers and yellow onion. Sauté them until tender.

Prepare the honey lime vinaigrette by mixing ⅓ cup of salsa verde, ¼ cup of extra virgin olive oil, 1 tablespoon of honey, ¼ cup of lime juice, and flaky salt.

Assemble the bowls by placing 3 ½ cups of cooked rice at the bottom, followed by the grilled chicken, sautéed bell peppers and onions, 1 cup of sliced cherry tomatoes, avocado, yogurt or sour cream, and fresh cilantro. Drizzle with honey lime vinaigrette and serve with lime wedges.