1-First Step: Make the chimichurri sauce. Toss parsley, garlic, onion, oregano, ancho chili powder, vinegar, salt, and pepper into a food processor. Pulse until finely minced about 10-15 seconds. Don't overdo it! Stir in the olive or avocado oil by hand for that fresh vibe. If no food processor, chop everything super fine by hand. Takes 5 extra minutes but worth it. Set aside half for marinating, save the rest for topping. Smells AMAZING already!

2-Second Step: Marinate the chicken. Cube your 2 medium chicken breasts into bite-sized pieces. Mix them with HALF the chimichurri sauce in a bowl or zip-top bag. Toss to coat every piece. Pop in the fridge for at least 30 minutes overnight is EVEN BETTER for flavor explosion. Trust me, patient pays off here. Use thawed breasts or swap for thighs if you like juicier meat.

3-Third Step: Cook the chicken. Preheat your oven to 400°F. Heat 1 Tablespoon avocado oil (or any cooking oil) in an oven-safe skillet over medium-high heat. Add the marinated chicken cubes. Sear for 6-7 minutes, stirring to brown all sides. That sizzle gives grill-like char! Transfer the skillet straight to the oven. Bake 12-15 minutes until chicken hits 165°F internal temp. Juicy, tender, DONE. Let it rest 2 minutes.

4-Fourth Step: Prep the bowl bases. Cook 2 cups rice if not already done microwaveable works for speed. Dice 1 large avocado and 1 large bell pepper. Keep 'em fresh and colorful!

5-Final Step: Assemble and serve. Layer each bowl with 1/2 cup cooked rice. Top with cubed chicken. Drizzle remaining chimichurri sauce. Scatter avocado and bell pepper. Squeeze lime if you want extra zing. DIG IN! Hot, fresh, family-approved. Pro tip: Ancho chili powder or mix chili powder with smoked paprika for that smoky twist.