Season the chicken tenderloins with salt, pepper, and onion and garlic powder.
In a small bowl, combine the seasoned chicken tenderloins with olive oil, hot sauce and lime juice and set aside for a few minutes.
Grill the marinated tenderloins for 3 minutes on each side or until cooked through.
Remove the tenderloins from the grill, put them in a plate lined with paper towels and set aside.
Cook two cups of rice (brown or white) using the instructions on the package, adding a splash of lime as well. Remove the rice from the heat once it is done.
To make the dressing, pour one cup of mayonnaise into the food processor.
Add two cloves of garlic, one tablespoon of honey and one tablespoon of olive oil to the processor and pulse for a few seconds to combine.
Now squeeze in the juice of four limes and add 1/4 cup of cilantro leaves to the blender. Pulse again, until liquefied and smooth.
Now it’s time to assemble your bowl. Set lettuce at the bottom of the bowl and add a scoop of rice over the lettuce. Layer on beans and corn before adding a layer of grilled chicken tenderloins.
Add on spoonfuls of salsa and drizzle on the mayo dressing.
Now add a huge spoonful of guacamole on top. Garnish your bowl with the remaining limes and tomatoes, and serve.