In a medium-size sauce pan place, skinless boneless chicken breast in the pot. Fill halfway full with water. Bring water to a boil and cook with lid on for 25 minutes, until the chicken is fork tender.
While the chicken poached heat a large frying pan on medium heat. Add the grape seed oil and the peppers and onions. Cook for 10 minutes until al dente. Season with salt and pepper and set to the side.
Once the chicken is fork tender remove the chicken and shred using two forks in a bowl. Pour the water out of the pot and place the enchilada sauce and taco seasoning in the pot. Mix well and place the chicken in the sauce. Cook on medium-low heat for 5 minutes.
While chicken cooks in the sauce reheat the rice and beans. Begin dividing the rice between the 4 bowls (or 4 Thermos Brand Dual Compartment Food Jars in the hot/stainless steel compartment). Next layer on the beans and fajita veggies. Next, divide the shredded chicken and top with cheese. Then add the shredded lettuce, pico de gallo, and slices of avocado. Enjoy immediately.