## Instructions
**1. Prepare the Chicken:**
* Heat 1 tbsp olive oil in a large skillet over medium-high heat.
* Add chicken cubes and cook until lightly browned, about 3-4 minutes.
* Stir in taco seasoning and water. Bring to a simmer, then reduce heat and cook until chicken is cooked through and sauce has thickened, about 5-7 minutes. Set aside.
**2. Make the Guacamole:**
* In a medium bowl, mash the avocados with a fork until desired consistency.
* Stir in diced red onion, fresh cilantro, and lime juice.
* Season with salt and pepper to taste. Mix well and set aside.
**3. Prepare the Crispy Tortilla Strips:**
* In a small skillet, heat 1 tbsp olive oil over medium heat.
* Add tortilla strips in a single layer and cook, flipping occasionally, until golden brown and crispy, about 3-5 minutes.
* Season with a pinch of salt. Remove from heat and set aside on a paper towel-lined plate.
**4. Assemble the Bowls:**
* If using, divide cooked rice among serving bowls.
* Top each bowl with a generous portion of the cooked chicken.
* Arrange desired toppings around the chicken, including lettuce, black beans, corn, pico de gallo, and cheese (if using).
* Spoon a dollop of fresh guacamole into each bowl.
* Garnish with crispy tortilla strips.
* Serve immediately with a side of sour cream or Greek yogurt and fresh lime wedges.
## Short Tips
* **For extra flavor in your chicken**, marinate it in the taco seasoning and a squeeze of lime juice for at least 30 minutes before cooking.
* **To save time**, use pre-cooked rotisserie chicken and shred it before adding the taco seasoning.
* **Make it vegetarian!** Swap the chicken for seasoned black beans, lentils, or grilled halloumi cheese.
* **Customize your toppings!** Don’t be afraid to add bell peppers, roasted sweet potatoes, or a sprinkle of cotija cheese.
* **For a healthier option**, use Greek yogurt instead of sour cream.
