Chicken Avocado Bowl

Cook the rice according to the package directions.

Meanwhile, trim the chicken, if needed, and place it in a bowl. Drizzle with the oil, add the spices, and toss until evenly coated.

Heat a lightly oiled skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until golden brown, cooked through, and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes, then cut it into bite-sized pieces.

Thinly slice the apple. Wash the lettuce, spin it dry, and slice thinly. Halve the avocado, remove the pit and peel, and dice the flesh.

Divide the lettuce, cooked rice, avocado, chicken, and apple between two bowls. Crumble the tortilla chips over the top and divide the pickled onions between the bowls. Drizzle each bowl with the cashew dressing, toss gently to combine, and serve immediately.