In a large bowl combine the olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley and basil. Add the chicken and toss well. Cover and place in the fridge while you prepare the rest of the meal.
Make the rice. Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
Pre-heat the grill to medium high heat.
Add the red pepper and zucchini to an extra size Ziplock bag. Add 1 Tbsp of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil.
Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling grill the zucchini for about 4 minutes on each side, or until tender and the red peppers for about 5 minutes flipping once or twice during cooking. You may also use a grill pan to do this or even just cook everything on the stove.
Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips and if you have whole chicken breast cut those into cubes.
Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and salt and pepper to taste. Mix well.
Divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of the avocados and then add the fresh tomatoes and walnuts. Sprinkle with blue cheese if desired. Serve warm.