Heat rice according to package directions; set aside.
In a large skillet set over medium heat, add oil. Cook onion, stirring occasionally, for 3 to 5 minutes or until translucent. Add chicken, bell pepper, cumin, salt, pepper, chili powder and garlic powder. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is heated through and bell pepper has started to soften.
Portion rice into bowl. Top with chicken mixture, shredded lettuce, beans, guacamole and Pico de Gallo. Drizzle with sriracha mayonnaise, sprinkle with queso fresco and garnish with cilantro leaves. Serve taco bowl with crunchy tortilla chips.
Substitute sriracha mayonnaise with chipotle mayonnaise if preferred.
For quick homemade sriracha mayonnaise, stir in 1/4 cup mayonnaise with 2 tbsp sriracha hot sauce.