In a frying pan, heat the olive oil and fry the onions and red peppers for a few minutes. Add the chicken, lower the heat. Season with salt and pepper. Keep stirring until the chicken is browned and well cooked through.
Heat the Mexican grains through in a pan with a dash of water. Portion the rice evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls. Add the chicken, peppers and onions.
Smash the avocado with a fork, then season it with salt and pepper. Add to the bowls together with the sweet corn.