Step 1

In a large bowl, whisk together the olive oil, chopped chipotle peppers, lime juice, minced garlic, honey, cumin, oregano, salt, and pepper to make the marinade.

Step 2

Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to blend and develop.

Step 3

Preheat the grill or a grill pan to medium-high heat.

Step 4

Remove the chicken thighs from the marinade and discard the remaining marinade. Grill the chicken thighs for 6-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F.

Step 5

While the chicken is grilling, prepare the rice. In a medium saucepan, combine the rice, water, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork, then stir in the chopped cilantro and lime juice. Set aside.

Step 6

Once the chicken is cooked, let it rest for 5 minutes, then chop it into bite-sized pieces.

Step 7

To assemble the bowls, divide the cooked rice evenly among 4 bowls. Top each bowl with the chopped chipotle chicken, black beans, corn, pico de gallo, guacamole, sour cream, shredded cheese, and chopped cilantro.

Step 8

Serve the bowl with lime wedges on the side for squeezing over the top.