In a large mixing bowl, combine the chicken with 2 tablespoons of olive oil and 2 tablespoons of Cajun seasoning. Cover and refrigerate for at least 20 minutes.

Rinse the rice in a fine mesh until the water runs clear.

In a saucepan over medium heat, add 1 tablespoon of olive oil, then add the rinsed rice and salt. Sauté for about 1-2 minutes.

Add the chicken stock, bring to a boil, then reduce to low, cover, and simmer for 8-10 minutes. Remove from heat and let sit for 10 more minutes.

Add the lime juice and cilantro to the rice and mix gently. Season with extra salt if desired.

Preheat your outdoor BBQ grill and remove the marinated chicken from the refrigerator.

In a second mixing bowl, combine the julienned onion and bell peppers with the remaining olive oil and Cajun seasoning. Mix until well seasoned.

Grill the Cajun chicken breasts for about 5-6 minutes on each side until cooked through.

Allow the chicken to rest for 10 minutes before slicing.

Grill the pepper and onion mixture for 4-6 minutes.

Assemble your bowls with rice, chicken, vegetables, corn, black beans, lettuce, cheese, pico de gallo, and sour cream.