In a large skillet, combine the olive oil, chicken, paprika, chili powder (or Tajin), cumin, salt, and pepper. Toss to coat. Set the skillet over high heat. Cook until seared all over and cooked through, 8-10 minutes. During the last 2 minutes of cooking, add the garlic. Cook 1 minute, then remove everything from the skillet.In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.Add the chicken to the peppers and toss to combine.To make the vinaigrette, combine all ingredients in a glass jar. Season with salt. Spoon the chicken and peppers over the bowls of rice. Top with lettuce and grilled corn. Sprinkle the corn with chili powder or Tajin, then pour over the vinaigrette. Crumble the cheese over each bowl. Top with avocado, jalapeños, and cilantro. Serve with tortillas. Enjoy!