Place half of the chipotle peppers and some of the juices from the can, garlic, salt, and lime juice in a blender. Blend until smooth. Place the chicken pieces in a bowl, pour the marinade over the chicken, and toss to coat. Cover the bowl and refrigerate for 2 hours or overnight.

Cook the rice according to the package directions, usually 1 cup rice + 2 cups water, removing 2 tablespoons of the water and adding the juice from 1 lime and the zest. You remove a little water to account for the added lime juice, so your rice doesn't turn out soggy. When the rice is done, remove the lid, fluff it to let the steam evaporate, add the chopped cilantro to the pot, and toss to mix it into the rice.

Meanwhile, cook the chicken and discard the marinade. Heat a large pan over medium-high heat, then grease it with a little oil and cook the chicken pieces for about 7 minutes, flipping them to sear all sides. I usually do this in two batches, so the chicken sears instead of steaming, which happens when you overcrowd the pan (cook too much at once). When the first batch is done, I remove the cooked chicken onto a plate or bowl and cover it to keep it warm for the next batch.

Chop all the toppings and have them ready, assembly line style, for when the chicken and rice are done cooking. Warm up the corn and black beans, and set them aside.

Build a bowl with a base of cilantro lime rice, topped with cooked chipotle chicken, lettuce, black beans, corn, Pico de Gallo, guacamole, and sour cream.