Rinse rice under cold water until the water runs clear. Combine with chicken broth in a saucepan, bring to boil, then simmer covered for 15-20 minutes.

Season chicken breasts with lime juice, salt, and pepper. Marinate for 10 minutes. Cook in a heated skillet for 6-7 minutes per side until golden brown and cooked through.

In a blender, combine ripe avocado, lime juice, and optional garlic or cilantro. Blend until smooth, adding water if too thick.

Assemble the bowl by layering rice, sliced chicken, and drizzling avocado sauce. Add optional veggies.

Finish with chopped cilantro and an extra squeeze of lime juice. Serve warm.