Place the chicken breasts between two sheets of plastic wrap and pound them out to an even thickness.

Place in a mixing bowl and drizzle with oil and sprinkle on the taco seasoning. Use your hands to coat the chicken in the taco seasoning.

Arrange the chicken in an even layer in the air fryer basket and air fry at 400 degrees for 10 minutes or until the chicken reaches 165 degrees internally.

Remove the chicken to a cutting board and let rest for 5 minutes.

Squeeze lime juice over the chicken, sprinkle with chopped cilantro and dice the chicken into bite-sized pieces. We cut the chicken into strips one direction, turn the cutting board, and then cut in the opposite direction. Taste the chicken and sprinkle with a bit of salt, if needed.

While the chicken is cooking, drain and rinse the pinto beans.

Place a small pot on the stove over medium heat and add the beans. Stir in the chili powder, garlic powder, onion powder, and paprika. Cook beans, stirring occasionally, until warmed through. Taste and season with salt as needed.

Divide the rice among 4 bowls and top with the chicken, beans, avocado, queso or cheese, choice of salsa, and whatever other toppings you like.

Serve hot.