Juice the limes and set aside. Slice the chicken into ½-inch strips, the bell peppers into strips, and the red onion. Add the rice and water to a pot, bring to a boil, then reduce to low, cover, and simmer for 12 minutes.

Whisk together the sour cream, lime juice, ¾ tsp garlic powder, and ½ tsp salt until smooth. Refrigerate until serving. In a separate bowl, combine the cornstarch, salt, garlic powder, cumin, oregano, chili powder, paprika, and brown sugar. Toss the chicken strips in the spice mixture until well coated.

Heat olive oil in a large skillet over medium-high heat. Add the sliced peppers and red onion and sauté for about 5 minutes, stirring occasionally, until softened with light char marks. Transfer to a clean plate and set aside.

Add a light spray of cooking spray to the same skillet and heat over medium-high. Add the seasoned chicken in a single layer and cook for 4–5 minutes without stirring to develop a golden crust. Stir and cook another 3–4 minutes until cooked through to 165°F. Return the vegetables to the skillet, toss to combine, and remove from heat.

Remove the rice from heat and keep the lid on for 10 minutes to steam through. While it rests, warm the rinsed black beans in a small skillet with cooking spray for 1–2 minutes. Season with a pinch of salt. Fluff the rice with a fork.

Divide the rice among serving bowls. Top with the chicken fajita mixture and warm black beans. Drizzle generously with lime crema. Add desired toppings—cheese, lettuce, avocado, pico de gallo, salsa, tortilla chips, and cilantro. Serve with lime wedges.