Step 1

Combine garlic, sherry, chili paste (sambal oelek), rice vinegar, olive oil, sesame oil, ginger, lime juice, brown sugar and honey in a large Ziploc bag.  Add chicken; marinate for 2 hours.

Step 2

Preheat the grill and cook the chicken until done flipping halfway through; approximately 7-8 minutes.  When cooked through the chicken will register a temperature of 165 degrees. Add the peppers to the grill the last 2-3 minutes; flipping halfway through.  Loosely cover the chicken and peppers and let it rest for 10 minutes.

Step 3

In a small bowl mix the garlic, Greek yogurt, olive oil, lime juice, dill weed and black pepper.

Step 4

Cut the chicken and bell peppers into bite size pieces. Peel, remove seed and slice avocado. Place 2 cups of baby spinach in the base of each bowl.  Top with 1/2 cup cooked rice, 1/4 of the bell peppers, 1/2 cup tomatoes, 1/4 of the avocado, and 1 chicken breast . Add 2 tablespoons of the Greek dressing and 1 lime wedge.