Prepare the chicken: Combine all marinade ingredients and chicken breasts in a Ziploc bag and seal. Let sit while you prepare the rest of the ingredients.
Prepare the rice: In a saucepan, add 4 cups water and 2 cups rice. Bring to a boil and then turn heat down to simmer. Simmer for 20 minutes until tender. Turn off heat and let it steam for 5-10 minutes. Stir in cilantro and lime juice.
In a large skillet, heat some olive oil to high heat. Cook the corn, undisturbed, until it gets a slight char, about 2-3 minutes. Stir and keep cooking until tender.
Bring heat down to medium. Cook chicken breasts, about 6-8 minutes each side, until cooked through or internal temperature reaches 165 degrees F. Set aside.
Bring heat to high. Add the bell peppers and onion and cook until you get a char, stirring occasionally, about 10 minutes. Season with salt and pepper to taste. Set aside.
Slice the chicken. You can also cut it into cubes.
Assemble each bowl: add rice, chicken, fajita vegetables, diced tomatoes and onions, guacamole, corn, and cheese.