Rinse 1.5 cups of long-grain rice under cold water until the water runs mostly clear. In a medium saucepan, combine the rice, 3 cups of water or chicken broth, 1 tablespoon of olive oil or butter, and ½ teaspoon of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until tender and liquid is absorbed for about 15 minutes for white rice or 35–40 minutes for brown. Remove from heat and let sit covered for 5–10 minutes, then fluff with a fork.

In a mixing bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lime juice, and the spices: 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoons dried oregano, 0.5 teaspoons black pepper, 1 teaspoon salt, and 0.25 teaspoons cayenne pepper if using. Toss 1.5 pounds of sliced boneless skinless chicken breasts in the marinade until evenly coated, cover, and refrigerate for at least 20–30 minutes.

In a separate bowl, toss together sliced red, yellow, and green bell peppers, and one medium sliced red onion with 1 tablespoon of olive oil, 0.5 teaspoons salt, 0.5 teaspoons black pepper, 0.5 teaspoons chili powder, and 0.5 teaspoons ground cumin. Set aside.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4–6 minutes, stirring occasionally, until cooked through and lightly charred (internal temperature should reach 165°F). Transfer the chicken to a plate and let it rest.

In the same skillet, add the prepared fajita vegetables and cook for 6–8 minutes until tender-crisp and vibrant in color. Stir occasionally.

In a small bowl, combine ½ cup of plain Greek yogurt or sour cream, 1 tablespoon of fresh lime juice, ½ teaspoon chili powder, ¼ teaspoon ground cumin, and a pinch of salt. Stir until smooth.

Open a can of black beans and a can of corn; drain and rinse the beans, and if desired, heat them gently in a saucepan over low heat for 3–5 minutes to warm through.

Divide the fluffy rice evenly among meal prep containers. Top with cooked chicken, fajita vegetables, black beans, corn, and your preferred salsa. Sprinkle with cheese and fresh cilantro, if desired. Pack the creamy sauce separately.