START rice cooking according to package instructions.
In a small bowl, COMBINE tomatoes, lime juice, and half the shallots; SEASON with salt and pepper.
In a large pan over medium high heat, HEAT oil; ADD remaining half of shallots, half of Southwest spice blend and chili pepper strips; SAUTE mixture until peppers are softened, about 2 minutes.
REMOVE vegetables from pan; WIPE out excess oil.
PAT chicken breasts dry with paper towels; EVENLY coat with remainder of Southwest spice blend.
HEAT remaining oil in pan over medium high heat; COOK chicken breasts until browned and cooked through, about 3 to 5 minutes per side.
REMOVE chicken from pan; SLICE crosswise into thin strips.
STIR lime zest and butter into cooked rice.
In a second small bowl, COMBINE sour cream and hot sauce; ADD water one teaspoon at a time, until mixture reaches drizzling consistency; SEASON with salt.
DIVIDE rice into bowls; TOP with chicken, veggies, guacamole, cheese; DRIZZLE with sour cream and hot sauce mixture; GARNISH with lime quarter.
1. To prepare limes, FIRST zest; then juice half the limes; finally, quarter the remainder. 2. May use any of a variety of chili peppers, such as pablano, anaheim, or jalapeno.
Per Serving (excluding unknown items): 750 Calories; 45g Fat (52.4% calories from fat); 58g Protein; 35g Carbohydrate; 3g Dietary Fiber; 196mg Cholesterol; 776mg Sodium. Exchanges: 3 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 10 1/2 Fat; 0 Other Carbohydrates.