In a large zip top bag add the vegetable oil, balsamic vinegar, soy sauce, brown sugar, hoisin, Worcestershire sauce, lime juice, black pepper, garlic powder, and lemon seasoning. 

Close the zip top bag and carefully shake to combine all of the ingredients. Place the butterflied chicken breasts into the bag, reseal and squish the marinade to ensure that the chicken is completely coated. Place in the refrigerator and let sit for 30 minutes, or up to 4 hours. 

After the chicken has marinated, preheat a cast iron skillet over medium heat on the stove until it is warm. 

Pull the chicken out of the marinade and place into the preheated skillet, discard the leftover marinade. Let the chicken cook for 4-5 minutes untouched, flip the chicken breasts and let them cook for another 5 minutes. 

Lower the heat and tent the chicken with a piece of aluminium foil. Let the chicken cook over low heat for an additional 5-8 minutes, until the chicken is cooked through and no longer pink on the inside. 

When the chicken is finished cooking, transfer it to a cutting board. Dice the chicken into bite size pieces and set aside. 

In a small saucepan, add the rice and water. Cover with a tight fitting lid and cook over medium-low heat until all of the water has absorbed into the rice, this will take about 15-20 minutes. 

When the rice has finished cooking, remove the lid and fluff the rice with a fork. 

Into the rice add the black beans, corn and taco seasoning, stirring to combine. 

Return the rice to the stove over low heat and cover. Cook for an additional 4-5 minutes, just until the beans and corn are warmed. 

To build each bowl

In a bowl add ½ - ¾ cup of the rice bean mixture. 

On top of the rice, add a handful of romaine lettuce and a small handful of diced chicken.

On top of the chicken add 2-3 tablespoons of each cheese, salsa, sour cream, and guacamole per bowl. Serve with tortilla chips on the side.