Step 1: In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, and cilantro.

Step 2: Place flank steak in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 30 minutes.

Step 3: Cook rice according to package instructions. Once cooked, stir in chopped cilantro and a squeeze of lime juice.

Step 4: Preheat grill or skillet over medium-high heat. Remove steak from marinade and season with salt and pepper.

Step 5: Grill steak for 5-7 minutes per side or until desired doneness. Let it rest for 5 minutes before slicing thinly.

Step 6: Assemble bowls by dividing cilantro-lime rice among four bowls. Top with sliced steak, pico de gallo, and avocado.

Step 7: Serve with lime wedges on the side for extra flavor.