Trim excess fat from chicken thighs and pat dry. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp chopped chipotle in adobo, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Add chicken, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil or nonstick spray. Cook chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Let rest 5 minutes, then slice into strips or dice.

Cilantro-Lime Rice

Rinse rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice, 1.25 cups water, 1 tsp salt and 1 tsp butter or 1 tsp olive oil. Bring to a boil, then reduce to a low simmer, cover and cook 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in lime zest, 1 tbs lime juice and 1/4 cup chopped cilantro. Taste and adjust salt or lime if needed.

Black Beans & Veggies

Heat 1 tsp olive oil in a small skillet over medium heat. Add diced onion and red pepper; sauté 3–4 minutes until softened. Add drained black beans, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 2–3 minutes until beans are warm and flavors meld. Remove from heat and set aside.

Toppings & Sauce

Prepare toppings: If using frozen corn, quick sauté 1–2 minutes in a dry skillet until heated and slightly charred; otherwise use fresh. Halve cherry tomatoes, slice avocado, chop extra cilantro and crumble cheese.

Make lime crema

In a small bowl combine 1/4 cup sour cream or Greek yogurt, 1 tsp hot sauce (or a dash of adobo sauce), 1/4 tsp salt and 1 tbs lime juice (from the limes or reserved). Stir until smooth and adjust heat or lime to taste.

Assemble the bowls: Divide cilantro-lime rice between two bowls. Top each with sliced marinated chicken, warmed black beans and peppers, corn, shredded lettuce, halved cherry tomatoes and sliced avocado. Drizzle lime crema over the top, sprinkle with crumbled cotija or feta and chopped cilantro. Serve with lime wedges on the side.