1. Combine Greek yogurt, cilantro, mayonnaise, lime juice, and salt in a food processor. Blend for 1 to 2 minutes until completely smooth. Set aside.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced peppers, chopped onions, and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until vegetables soften and get slightly charred. Push everything to one side of the pan.

3. Add remaining tablespoon of oil to the empty side of the pan. Add chicken pieces along with onion powder, garlic powder, chili powder, cumin, and salt. Toss the chicken with seasonings, then cook with the vegetables for 7 to 8 minutes, turning pieces to brown evenly until chicken reaches 165°F internal temperature.

4. Divide cooked rice between serving bowls. Top with fajita chicken and vegetables, black beans, cherry tomatoes, and avocado slices. Drizzle generously with cilantro lime sauce and serve with lime wedges.