In a medium bowl, whisk together 1/4 cup olive oil, fresh lime juice, honey, soy sauce, minced garlic, chopped cilantro, cumin, salt, and pepper until well combined.

Reserve 1/4 cup of the marinade to use as a dressing later. Pour the remaining marinade over the chicken breasts in a resealable bag or dish. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

While the chicken marinates, cook the rice according to package directions and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and sauté for 5-7 minutes until tender-crisp. Remove from the skillet and set aside.

Remove the chicken from the marinade (discard the used marinade). In the same skillet over medium-high heat, cook the chicken for 6-8 minutes per side, or until cooked through and golden brown (internal temp 165°F).

Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice into strips.

Assemble the bowls by dividing the rice, topped with sliced chicken and sautéed peppers. Drizzle with the reserved clean marinade, and garnish with fresh cilantro and a lime wedge.