Rinse the rice under cold water. Combine the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes before fluffing it with a fork.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.

Stir in the tikka masala sauce, frozen peas, and diced bell peppers. Reduce the heat and simmer for about 5 minutes, or until the sauce is heated through and the vegetables are tender-crisp.

Divide the rice evenly among 5 meal-prep containers. Top each portion with the chicken tikka masala mixture.

Let the bowls cool briefly before covering and refrigerating. Refrigerate within 2 hours of cooking.