Rinse the rice under cold water. Cook with water according to package directions until tender. Season with salt and black pepper, then set aside.

Prep all ingredients per the instructions above.

In a small bowl, combine the ingredients for the pico. Mix well and set aside to allow the flavors to meld.

In another bowl, mash the avocado until smooth. Stir in the lime juice, red onion, fresh cilantro, and salt. Cover and refrigerate until ready to use.

Pat the chicken dry and season evenly with chili powder, ground cumin, garlic powder, salt, and black pepper.

Heat extra-virgin olive oil in a skillet over medium heat. Add the chicken and sauté, stirring occasionally, until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.

In the same skillet, heat extra-virgin olive oil over medium heat. Add the bell pepper and yellow onion and sauté until softened and lightly caramelized.

Warm the flour tortillas in a dry skillet or microwave until soft and pliable.

Assemble the burritos by layering brown rice, chicken, sautéed peppers and onions, pico de gallo, and romaine lettuce onto the tortillas. Fold and roll securely.

Combine the sparkling water, lemon slices, and chia seeds. Stir well and let sit for 2–3 minutes to allow the chia seeds to hydrate.

Serve the burritos with tortilla chips, guacamole, and lemon sparkling water with chia seeds.