Rinse the quinoa well under cold water. Add the quinoa, water, and salt to a medium saucepan. Bring everything to a boil over medium-high heat.

Once boiling, lower the heat to a gentle simmer and cover the pan. Cook for about 15 minutes or until the liquid is absorbed and the quinoa becomes fluffy.

Remove the quinoa from the heat and let it sit covered for 2 to 3 minutes. Fluff gently with a fork before serving.

While the quinoa cooks, heat olive oil in a large skillet over medium-high heat.

Add the garlic, sliced onions, bell peppers, salt, and chili powder. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp around the edges.

Transfer the cooked vegetables to a plate and set aside.

Using the same skillet, add the chicken strips, lime juice, olive oil, chili powder, garlic powder, cumin, paprika, salt, and black pepper.

Cook the chicken for about 6 to 8 minutes, stirring occasionally, until fully cooked and lightly golden on the outside. The chicken should no longer be pink in the center.

Assemble the bowls by adding quinoa as the base. Top with the cooked chicken and fajita vegetables.

Finish each bowl with chopped romaine lettuce, pico de gallo or salsa, fresh cilantro, and a drizzle of the avocado sauce.

Add hot sauce if desired and serve immediately.