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Add the chicken to a bowl with the rest of the ingredients for the marinade. Mix until chicken is evenly coated and then cover and refrigerate for at least 20 mins.
Wash the rice until the water runs clear, and then drain it with a fine mesh sieve. Transfer to a medium pot and add the water and salt. (If you skipped washing the rice add 2 more Tbsp of water.) Bring to a boil over high heat, then cover and simmer on low heat for 15 mins. Remove the pot from the heat and let rest, covered, for 10 mins, then stir in the cilantro, lime, and butter.
In a small pot over medium heat, add the black beans, cumin, chili powder, and salt. Mix and cook until warmed through (~5 min).
Preheat a large pan over medium high heat. Add 1 Tbsp oil and sear chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F. Let rest 5 min then cut in small cubes
Build your bowls with rice, beans, romaine, and chicken, then top with your favorite toppings such as guacamole, salsa, cheese, and sour cream. Enjoy!