Steps
1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a small pot, combine the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the rice is tender.
3. While the rice cooks, prepare the chicken. In a mixing bowl, combine olive oil, lime juice, cilantro, garlic powder, cumin, salt, and pepper.
4. Add the chicken breast to the marinade, making sure it is well coated. Let it marinate for at least 10 minutes.
5. Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken breast and cook for about 6-7 minutes on each side or until fully cooked and golden brown.
6. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.
7. To serve, place a scoop of rice in a bowl, top with sliced chicken, cherry tomatoes, and avocado. Drizzle with sour cream if desired and garnish with extra cilantro.