1. Pound chicken breasts to about 1/4 to 1/2 inch thickness for even cooking. You can cut them in half lengthwise or leave whole and slice after cooking.

2. In a small bowl, combine salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch. Coat the chicken pieces thoroughly with this spice mixture.

3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for 4-5 minutes per side until golden brown and cooked through. Set aside on a plate.

4. If you cooked the chicken whole, slice it into strips now. If you cut it into strips before cooking, skip this step.

5. In the same skillet, add sliced bell peppers and red onion. Sauté over medium heat for 7-8 minutes until tender and lightly charred. Add more oil if anything sticks.

6. Add the sliced chicken back to the skillet with the vegetables. Toss everything together and cook for 1-2 minutes to let the flavors meld.

7. Assemble your bowls with a base of rice or lettuce. Top with the chicken and pepper mixture, black beans, pico de gallo, and your choice of sauce.

8. Add optional toppings like avocado, cheese, or fresh cilantro. Serve immediately or store components separately for meal prep.