Cook the rice according to package directions until fluffy and tender. Set aside and keep warm while preparing other components.

Cut chicken breasts into strips approximately 1-inch wide and 3-inches long. Pat dry with paper towels to ensure good browning.

In a small bowl, combine cumin, paprika, chili powder, garlic powder, onion powder, salt, and black pepper to create your fajita seasoning blend.

Toss chicken strips with half of the seasoning mixture, ensuring each piece is evenly coated with spices.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Add seasoned chicken strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.

Cook chicken for 4-5 minutes per side until golden brown with caramelized edges and cooked through to 165°F internal temperature.

Remove cooked chicken from skillet and set aside on a plate, covering loosely with foil to keep warm.

Add remaining tablespoon of olive oil to the same skillet and allow it to heat for 30 seconds.

Add sliced bell peppers and onions to the skillet along with remaining seasoning mixture.

Sauté vegetables for 5-7 minutes, stirring occasionally, until peppers are tender but still slightly crisp and onions are translucent.

While vegetables cook, warm black beans and corn in a small saucepan over medium heat for 3-4 minutes.

To assemble bowls, start with a generous scoop of cooked rice as the base layer in each serving bowl.

Arrange cooked chicken strips on one side of the bowl over the rice.

Place sautéed peppers and onions adjacent to the chicken, creating colorful sections.

Add portions of black beans and corn to separate areas of the bowl for visual appeal.

Top each bowl with crumbled feta cheese, fresh chopped cilantro, and a lime wedge.

Serve immediately while chicken and vegetables are still warm, allowing diners to customize with additional toppings as desired.