1. In a large skillet, heat olive oil and add the chicken along with smoked paprika, chili powder (or Tajin), cumin, salt, and black pepper. Toss well to coat the chicken evenly. Place the skillet over high heat and cook until the chicken is seared on all sides and cooked through, about 8-10 minutes. Add chopped garlic during the last 2 minutes of cooking and sauté for 1 minute, then remove everything from the skillet.
2. In the same skillet, add sliced onions and cook until fragrant, about 5 minutes. Add sliced bell peppers, season with salt and black pepper, and cook until the peppers are tender, about another 5 minutes.
3. Return the chicken to the skillet with the peppers and toss everything together to combine.
4. To prepare the vinaigrette, combine extra virgin olive oil, salsa verde, lime juice, spicy honey, and chopped cilantro in a glass jar. Season with salt and shake well to combine.
5. Serve the chicken and peppers over bowls of cooked rice. Top with shredded lettuce and grilled corn kernels. Sprinkle the corn with chili powder or Tajin, then drizzle the cilantro lime vinaigrette over the top. Crumble cotija cheese over each bowl, and finish with mashed avocado, jalapeños, and fresh cilantro. Serve warm with tortillas. Enjoy!