1. Slice chicken into ½-inch thick strips. Pat completely dry with paper towels.

2. In bowl, toss chicken strips with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.

3. Prepare all toppings: shred cheese, dice vegetables, warm rice, drain beans. Set aside.

4. Warm tortillas: wrap in damp paper towel, microwave 30 seconds. Or heat in dry skillet 20 seconds per side.

5. Heat 2 tablespoons olive oil in large skillet over medium-high heat until shimmering.

6. Add seasoned chicken strips in single layer (cook in batches if needed). Cook 4-5 minutes without moving until golden brown.

7. Flip chicken strips, cook 4-5 minutes more until cooked through (165°F internal temp) and golden on second side.

8. Squeeze lime juice over cooked chicken, toss to coat. Remove from heat.

9. Assemble burritos: Lay warm tortilla flat. Add ⅓ cup rice in horizontal line across lower third, leaving 2-inch borders on sides.

10. Layer 3 tablespoons beans, ⅓ cup chicken, ¼ cup cheese, and small amounts of lettuce, tomatoes, salsa, and sour cream.

11. Fold bottom edge up and over filling, tucking tightly. Fold sides in toward center. Roll forward tightly keeping sides tucked. Seam should be on bottom.

12. Optional: Toast rolled burrito seam-side down in dry skillet over medium heat, 2-3 minutes per side until golden and crispy. Serve immediately.