Instructions

1. Coarsely chop 1/2 medium red onion (about 3/4 cup) and 3 garlic cloves. Place both in a blender.
2. Drain 1 (7-ounce) can chipotle peppers in adobo sauce, reserving the sauce. Add 1/3 cup of the sauce (reserve the remaining sauce and peppers for another use), 1/4 cup water, 2 tablespoons vegetable oil, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper to the blender. Blend until smooth. Pour into a large zip-top bag or large bowl.
3. If using boneless, skinless chicken breast, cut 2 pounds in half horizontally (also known as butterflying). If using chicken thighs, no need to cut. Place the chicken in the marinade and turn to coat. Seal the bag or cover the bowl. Marinate in the refrigerator for at least 4 hours or up to overnight. (This is a good time to make the corn salsa.)
4. Place 1 cup long-grain white rice in a fine-mesh strainer and rinse under cold water, swishing the rice around with your hands, for about 15 seconds. Shake off the excess water and set aside in the strainer to continue draining.
5. Finely chop the tender stems and leaves from 1 large bunch fresh cilantro until you have 1 cup. Mince 1 garlic clove. Finely grate the zest of 1 large lime, then juice the lime until you have 2 tablespoons; reserve the lime zest and juice for finishing the rice.
6. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat until shimmering. Add the rice and garlic and cook, stirring constantly, until starting to brown and fragrant, 3 to 4 minutes.
7. Add 1 1/3 cups water, 1/2 cup of the cilantro, and 1 teaspoon kosher salt. Stir to combine and bring to a boil over high heat. Cover and reduce the heat to low. Cook until the rice is tender, 15 to 17 minutes. Meanwhile, cook the chicken.
8. Heat a large cast iron skillet or grill pan over medium-high heat. Meanwhile, remove the chicken from the marinade and wipe off the excess marinade with paper towels.
9. Add 1 tablespoon vegetable oil to the skillet or brush the grill pan lightly with vegetable oil. Cooking in batches so as not to crowd the pan, add enough of the chicken to the pan so there’s room between each piece. Cook until well browned and charred in spots, and the internal temperature of the chicken registers at least 165ºF, 2 1/2 to 4 1/2 minutes per side.
10. Transfer to a clean cutting board and repeat cooking the remaining chicken, brushing the grill pan or adding more oil to the skillet before each batch.
11. When the rice is ready, remove the saucepan from the heat and let the rice steam, still covered, for 10 minutes. Meanwhile, prepare the remaining ingredients for the burrito bowls.
12. Prepare the following, placing each in a separate bowl or in piles on a platter or rimmed baking sheet as you complete it: Drain and rinse 1 (about 15-ounce) can black or pinto beans under hot water. Grate 4 ounces cheddar or Monterey Jack cheese on the large holes of a box grater if needed (about 1 cup). Core and thinly slice 1/2 medium head romaine lettuce. Halve, pit, peel, and dice 1 medium avocado.
13. Place guacamole, sour cream, corn salsa, and salsa or pico de gallo in separate bowls. Cut the chicken into bite-sized pieces. Uncover and fluff the rice with a fork. Add the remaining cilantro, lime zest, and lime juice, and gently stir to combine.
14. To build each bowl, divide the rice and beans between 4 bowls, then top with the chicken and desired toppings.