Marinate Chicken: Put a ½ cup chopped cilantro, ¼ cup olive oil, ¼ cup lime juice, and ½ teaspoon salt in a large bowl or storage bag. Mix and then add the chicken; toss to coat. Let it marinate for about 15-30 minutes.

Make Sauce: Put all of the Cilantro Lime Yogurt Sauce ingredients in a small food processor or blender. Blend until it reaches a smooth consistency. Set aside.

Make Rice: Put the cooked rice in a large bowl with ½ cup chopped cilantro, zest of 1 lime, 4 tablespoons lime juice, and ½ teaspoon salt. Give it good mix and set aside.

Grill Chicken: Preheat the grill to a medium-high heat and make sure the grill grates are clean. Spray the hot grates with non-stick cooking spray. Remove the chicken thighs from the marinade, allowing excess liquid to drip off, and cook over direct heat for about 3-4 minutes per side. Drop the heat a bit and cook until the internal temperature at the thickest part of the meat reaches 162 degrees F (use a meat thermometer). Remove and let rest for 5-10 minutes (the temp will reach 165 degrees F while resting). Cut the cooked chicken into bite-sized pieces.

Build Burritos: Place one burrito tortilla on a plate. Down the middle of the tortilla add ½ cup cilantro lime rice, ½ cup chicken, ¼ cup corn, ¼ cup black beans, ¼ cup shredded cheese, ¼ cup chopped cilantro, and a few slices of red onion. Gently fold one side of the tortilla over the fillings and wrap the burrito away from you.

Foil: If storing the burritos for later, wrap each one in a piece of aluminum foil.

Serve: When ready to eat, enjoy burritos with the Cilantro Lime Yogurt Sauce for dipping and lime wedges for a fresh squeeze of lime juice!