Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the diced boneless skinless chicken, seasoning it with chili powder, ground cumin, salt, and pepper. Cook for about 7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Transfer the chicken to a piece of foil to keep it warm while you prepare the vegetables.

In the same skillet, add the remaining tablespoon of olive oil and heat over medium heat. First, add the diced yellow onion and sauté for about 3 minutes until they start to soften. Then, stir in the chopped bell peppers and cook for another 3 minutes, allowing them to become tender yet still crisp. Finally, add the minced garlic and sauté for an additional minute until fragrant.

Stir in the low-sodium chicken broth, fire-roasted tomatoes, black beans, and the remaining chili powder and ground cumin. Bring this mixture to a boil, ensuring all the flavors meld together beautifully.

Once boiling, add the instant brown rice to the skillet, stirring gently to ensure all the grains are submerged in the liquid. Cover the skillet with a lid and reduce the heat to medium. Allow it to simmer for 6-7 minutes or until all the liquid is absorbed, and the rice is fluffy and tender.

Remove the skillet from the heat and let it rest for 5 minutes. Then, fold in the cooked chicken, fresh lime juice, and shredded Mexican cheese, stirring until everything is well incorporated.

Spoon the Chicken Fajita Rice Bowls into serving dishes, finishing with a sprinkle of chopped cilantro for a burst of freshness. These bowls are best served warm.