Preparation Steps

• Make the marinade: in a medium bowl whisk together olive oil, adobo sauce, chopped chipotle, lime juice, minced garlic, cumin, smoked paprika, oregano, salt and pepper until smooth.
• Coat the chicken with the marinade, cover, and let sit at room temperature for 20 minutes (or refrigerate up to 2 hours). Short marinating boosts flavor without needing hours.
• While chicken rests, prepare the rice: rinse rice under cold water until water runs clear. In a medium saucepan bring chicken broth and 1 tbsp oil to a boil, stir in rice and 1/2 tsp salt, reduce to low, cover and simmer gently 18 minutes. Remove from heat and let sit, covered, 10 minutes.
• Fluff the rice with a fork, then fold in lime zest, 1 tbsp lime juice and the 1/2 cup chopped cilantro. Keep covered until ready to assemble.
• Cook the chicken: heat a large skillet over medium-high heat. Add a small drizzle of oil, then sear thighs 4–5 minutes per side until golden. Lower heat, cover and cook 6–8 more minutes until an instant-read thermometer reads 165°F. Transfer to a board and rest 5 minutes, then slice across the grain.
• Meanwhile, warm the beans: add the rinsed black beans, corn, diced onion and 1/2 tsp cumin to a small saucepan with 2–3 tbsp water. Heat over medium, simmer 5–7 minutes until warmed through and slightly saucy. Lightly mash a few beans with the back of a spoon for texture, then stir in 2 tbsp chopped cilantro and a squeeze of lime.
• Assemble bowls: divide cilantro-lime rice among bowls, arrange sliced chicken on top, spoon the warm black bean and corn mixture alongside. Add chopped romaine, pico de gallo, shredded cheese and a dollop of sour cream. Garnish with extra cilantro and lime wedges; add sliced avocado if using.
• Serve immediately with hot sauce or extra adobo on the side. Leftovers keep well chilled for meal prep.