In a 10-inch skillet, heat the vegetable oil over medium heat. Add the boneless skinless chicken breasts and cook in the oil for 2 to 3 minutes, stirring occasionally, until the chicken is just starting to brown. Stir in the uncooked converted white rice, the package Old El Pasoᵀᴹ taco seasoning mix and the 3/4 cups water until everything is evenly coated and combined. Cover; reduce heat to medium-low and cook about 15 minutes, without uncovering, or until the liquid is absorbed, the rice is tender and the chicken is no longer pink in centre (cooked through and piping hot).

Meanwhile, heat the Old El Pasoᵀᴹ tortilla bowls as directed on the package. Divide the hot chicken and rice mixture evenly among the warm tortilla bowls. Top each with guacamole, shredded lettuce, sour cream, chopped avocado and fresh cilantro sprigs, then serve immediately while the filling is still hot.