Chicken Burrito Bowls

To make the chicken:
8 boneless skinless chicken thighs, sliced into bite sized pieces
1 tbsp olive oil
1 tbsp lime juice
1 tbsp white vinegar
1 tbsp chili powder
1/2 tbsp minced garlic
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/8 tsp cayenne
For the bowl:
1 small head of iceberg lettuce, shredded
2 medium tomatoes, chopped
2 bell peppers, sliced
1 bunch green onion or 1 small red onion, sliced
Rice (1 cup dry to make 4 servings)
Re-fried beans (recipe below)
1 jar of salsa
1 container of guacamole
Instructions:
Place the chicken and all the ingredients for the chicken into a large bowl. Mix so that the chicken is evenly coated with the spices. Cover and set in the fridge for 30 minutes or up to 24 hours.