1. Preheat your oven to 375°F. Cut the bell peppers in half lengthwise and remove the seeds and membranes.

2. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, chili powder, and cumin, and cook until browned and cooked through, about 8-10 minutes. Stir in the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes more.

3. In a separate bowl, combine the cooked chicken mixture with the precooked rice, fresh cilantro, and lime juice. Stir until well-incorporated, adjusting seasoning as needed.

4. Spoon the chicken filling into each prepared bell pepper half, pressing gently to pack full.

5. Place the stuffed peppers in a baking dish, cover with foil, and bake for approximately 25 minutes. Remove the foil, sprinkle cheese over the tops, and return to the oven for an additional 5-10 minutes until cheese is melted and bubbly.

6. Remove from the oven and let cool for a few minutes before serving. Top with sour cream and pico de gallo if desired.