Chicken Buddha Bowl

For the chicken:
Combine garlic, sherry, chili paste (sambal oelek), rice vinegar, olive oil, sesame oil, ginger, lime juice, brown sugar and honey in a large resealable bag. Add chicken and marinate for 2 hours.

Preheat grill and cook chicken until done flipping halfway through, approximately 7-8 minutes. When cooked through, the chicken will register a temperature of 165ºF. Add peppers (for the bowl) to the grill the last 2–3 minutes, flipping halfway through. Loosely cover the chicken and peppers and let it rest for 10 minutes.

For the dressing, in a small bowl, mix garlic, Greek yogurt, olive oil, lime juice, dill weed and black pepper.

For the bowl:
Cut the chicken and bell peppers into bite size pieces. Peel, remove seed and slice avocado.

Place 2 cups of baby spinach in the base of each bowl. Top with 1/2 cup cooked rice, 1/4 of the bell peppers, 1/2 cup tomatoes, 1/4 of the avocado, and 1 chicken breast. Add 2 tablespoons of the Greek dressing and 1 lime wedge.