Step 1

Make the chicken: In a food processor, blend the red onion, garlic, chipotle chiles, adobo sauce, 1 tablespoon vegetable oil, lime juice, oregano, cumin, salt, and pepper until smooth. Set aside.

Step 2

If using, cut the chicken breasts in half horizontally to create thin cutlets. Pat dry, then place in a zip-top bag. Pour the marinade over the chicken and let sit at room temperature for 30 minutes or in the fridge for 1-8 hours.

Step 3

Warm the rest of the oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and let the excess drip off. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Approximately 3-6 minutes per side, depending on how thick they are.

Step 4

Let the chicken rest for 5 minutes before chopping into bite-sized pieces.

Step 5

Make the black beans: Warm the oil in a medium skillet over medium heat. Add the onions and cook until soft, about 3-4 minutes. Stir in the garlic until fragrant.

Step 6

Add the black beans, chipotle chile powder, oregano, cumin, bay leaf, salt, and pepper. Simmer, stirring often, for 15-20 minutes, until tender. Remove the bay leaf before serving.

Step 7

Make the tomato salsa: Mix the tomatoes, red onion, cilantro, jalapeños, and lime juice in a bowl. Taste and season with salt and pepper. Refrigerate until ready to serve.

Step 8

Make the extras: Prepare the extra toppings, cilantro lime rice, corn salsa, and gucamole, as desired.

Step 9

Assemble: Divide the cilantro-lime rice between four bowls. Top with equal amounts of the chicken, black beans, tomato salsa, corn salsa, guacamole, lettuce, cheese, and sour cream. Drizzle with fresh lime juice, serve hot, and enjoy!