For the Chipotle Chicken: Place chicken in a gallon-sized Ziploc bag and pound to about ½-inch thick using a meat mallet or rolling pin. Remove from the plastic bag and transfer to a cutting board. Slice chicken into six 4-ounce pieces.

Add chipotle peppers and adobo sauce to a food processor or blender along with ¼ cup of the red onion, 2 garlic cloves, 2 tablespoons of the lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper, and 2 tablespoons of the avocado oil. Blend for 15 seconds, scrape down the sides and blend for 15 more seconds, or until smooth. Pour the mixture over the chicken, seal the bag, and massage chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes or up to overnight.

When ready to cook, transfer the chicken to a bowl, being careful to reserve any leftover marinade in the plastic bag. Allow the chicken to rest at room temperature for 10 minutes.

Add 1 tablespoon avocado oil to a large cast-iron skillet over medium heat. Once heated, add the chicken in a single layer. Cook for 7-8 minutes, brush generously with any leftover marinade, flip, and continue cooking for another 5-8 minutes, or until the internal temperature reaches 160°F. Remove the chicken from the skillet, place on a clean plate, and tent with aluminum foil, where it will continue to cook. Ensure it has reached an internal temperature of 165°F. Then, when cool enough to handle, cut it into bite-sized cubes.

For the Cilantro Lime Rice: Add water to a medium-sized pot and bring to a boil. Once boiling, add rice, 1 tablespoon of the avocado oil, and 1 teaspoon salt. Bring the ingredients back to a boil and then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender. Allow to sit, uncovered, for 5 minutes.

Fluff the rice with a fork and mix in the remaining 1 tablespoon avocado oil, 2 tablespoons lime juice, and ½ cup cilantro. Set aside until ready to serve.

For the Corn Salsa: Add the corn, ¼ cup cilantro, the remaining ¼ cup red onion, 1 diced jalapeño, 2 tablespoons of the lime juice, 1 tablespoon lemon juice, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper to a large bowl. Toss until just combined and set aside until ready to serve.

For the Guacamole: Add the avocados and the remaining 2 teaspoons lime juice to a large bowl. Mash with a large fork or potato masher until mostly smooth with a few lumps remaining. Mix in the remaining 2 tablespoons cilantro, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cover tightly with plastic wrap and refrigerate until ready to serve.

To Assemble the Burrito Bowls: Serve cilantro lime rice with chipotle chicken, corn salsa, guacamole, diced tomatoes or pico de gallo, beans, cheese, sour cream, and lettuce, if desired.