Cut the chicken breasts into thin strips and add to a resealable bag or container with 1 tablespoon (16g) olive oil and the chili lime seasoning. Shake or massage to evenly coat and refrigerate. (If you can let the chicken marinate for a few hours beforehand, that's ideal.)
Cut the peppers and onion into strips.
Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Once the pan is hot, add the peppers, onion, and salt. Cook until they begin to soften, about 20 minutes, stirring often.
When the veggies are cooked create a well, add the garlic, and cook for 30-60 seconds before transferring the veggies to a plate. Optional: squeeze half a lime over the veggies at this point.
Immediately add the chicken to the skillet. Cook for 3-4 minutes, making sure the bottoms don't burn/char, before flipping, removing from the heat, and covering. Let the chicken rest for at least 5 minutes in the pan, covered. Make sure the chicken is cooked through (juices run clear or 165F internal temp on the biggest piece).
Cook the rice per its instructions before adding the cilantro and lime juice.
Drain and rinse the corn and black beans and add to the skillet to heat. You shouldn't need any seasoning, but you can add a bit of black pepper, lime juice, or additional spices if desired.
Once the rice is cooked and the beans/corn mixture is heated, divide everything amongst 4 bowls and top with the fajita chicken and peppers. Top with crumbled cotija cheese or your choice of toppings.