For the Chicken:

1. Place the chicken breasts in a saucepan large enough for them all to fit in an even, single layer.
2. Season them liberally with salt and pepper and then cover them with water. You want the water to cover them completely by about an inch.
3. Bring the water to a boil, and then reduce the heat so the water is simmering. Cook for 10-14 minutes, depending on the size of your chicken breasts.
4. Remove the chicken breasts from the water, allow to rest for at least 10 minutes before slicing or shredding. Drain the water from the pot and return it to the stovetop.
5. Once all the chicken is shredded, add it back to the pot with a drizzle of oil (maybe 1 teaspoon or so) and the spices. Toss to evenly coat everything and then turn the heat on low.
6. Cook until everything is warmed through and the spices are aromatic. Keep warm if you are serving right away, or cool to room temperature and then pack up in airtight containers for later use.

For the Bowls:

1. In a bowl, whisk together the lime juice, ranch dressing, and yogurt. Season, to taste, with a little salt.
2. In serving bowls, layer brown rice, the shredded taco chicken, and sauteed peppers and onions.
3. Top with shredded lettuce, tomatoes, and scallions. Top with avocado slices. Drizzle with the lime ranch sauce and serve. Alternatively, if you are eating later, cool everything to room temperature, assemble in airtight containers, and keep in the fridge.

Slow-Cooker Method for the Chicken:

1. Place the chicken breasts in your slow cooker.
2. In a small bowl, whisk together all the spices and salt. Sprinkle evenly over the chicken.
3. Add ¼ cup of chicken broth (or water) to the pot and then cover. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
4. Shred the chicken right in the crock pot and keep warm until you are ready to serve.