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Add 2 lbs diced chicken breast to a bowl. Drizzle with 1 tbsp olive oil & season with 1 tbsp oregano, 1 tbsp paprika, ½ tbsp onion powder, a few pinches of salt + ground pepper. Add ½ tsp baking soda, 1.5 tbsp plain yogurt, 3 minced garlic cloves, and 2 tbsp of the sauce from a can of adobo chipotle peppers and mix well. Let this sit for 30ish mins before cooking.
Bring a pan to medium heat, add 1 tbsp oil, add chicken, and cook it through on medium heat, stirring every few mins, for about 10-12 mins.
Make a simple pico/guac by thinly dicing half a large red onion, a small handful of cherry tomatoes, & a large handful of fresh cilantro. Add to a bowl, sprinkle with salt, ground pepper, and the juice of 1 large lime. Mix well, then let it sit for about 10 mins.
Make the chipotle crema sauce by mixing 3 tbsp sour cream, 1.5 tbsp mayo, 1 tbsp adobo chipotle sauce, 1 tsp smoked paprika, a pinch of salt, fresh pepper, & juice of 1-2 limes.
Boil the Kaizen low-carb/keto rice for 6 mins and strain it.
Plate the rice, chicken, pico/guac, and drizzle with the chipotle crema sauce.