Combine 1/4 cup of olive oil, all of the spices, and lime juice in a large resealable bag. Place the chicken in the bag, seal it, and smoosh it around to coat the chicken with the marinade. Let it marinate for 15 to 20 minutes at room temperature.

Heat one tablespoon of olive oil in a large pan over medium-high heat. Place the marinated chicken in an even layer in the pan. Cook it for five minutes and then turn it over and cook it on the other side until it’s cooked through (about three to four minutes depending on how thick the pieces are).

Take the chicken out of the pan and set it aside on a cutting board. Add the peppers and onions to the pan. Cook them, stirring often, until they are crisp-tender. As they cook, scrape up any browned bits on the bottom of the pan.

While the peppers cook, cut the chicken into bite-sized pieces.

Combine the sour cream with lime juice and cilantro in a small bowl. Once the peppers are done, place the cooked rice in bowls. Top it with the peppers and chicken. Drizzle the sour cream sauce over the top and serve.