Trim any excess fat off of the chicken thighs and place them into a large bowl, set aside.

In a small food processor or blender add the chipotle in adobo, garlic, olive oil, adobo sauce, honey, lime juice, cumin, garlic powder, onion powder, salt, and a splash of water. Blend until smooth ingredients are smooth. Pour the marinade over the chicken thighs and toss to coat well. Cover with plastic wrap and place in the refrigerator for at least 1 hour or up to 4 hours to marinate.

While the chicken is marinating make the fajita veggies. Preheat the oven to 375 degrees F. Place the red onion and bell peppers onto a sheet pan, add the olive oil, salt, oregano, and pepper, and toss until the vegetables are coated well in the oil and seasonings.

Place the sheet pan in the oven and bake for 30-40 minutes tossing them every 10 minutes so they don’t burn. Cook until your desired brownness.

Next, to make the rice add the water to a medium-sized stock pot and bring it to a boil. Add the rice and stir to distribute, cover, and turn the heat down to low. Cook for roughly 20 minutes until rice is tender then take off the heat and let sit for 5 minutes.

Add the butter, chopped cilantro, lime juice, lime zest, salt, and pepper.

Fluff up the rice with a fork mixing in the ingredients as you do. Place the top back on to keep warm.

To make the chicken, preheat your grill to medium heat. Grill the chicken thighs for 7-10 minutes per side or until internal temperature reaches 165 degrees F (we like to use an internal thermometer to check the temperature).

To assemble, dice the cooked chicken into bite-sized pieces. Then warm the black beans in the microwave.

To each bowl, add ¼ of the rice, and top with desired amount of the chicken, fajita veggies, Monterey Jack cheese, black beans, pice de Gallo, sour cream, and guacamole. Garnish with fresh cilantro if desired and serve.