Make the honey chipotle marinade in a small bowl by combining 30g (2 Tbsp) diced chipotle peppers in adobo, 20g (1 Tbsp) honey, 15g (1 Tbsp) avocado oil, 10g (2 tsp) apple cider vinegar, 5 grated garlic cloves, 1½ Tbsp coarse salt, and chipotle chili powder, garlic powder, and black pepper to taste. Add 1120g (40 oz) boneless skinless chicken thighs and toss until evenly coated. Longer marination time means better results.

Place the chicken on a wire rack set over a half-size sheet pan. Bake at 450°F (230°C) for 20-30 minutes, flipping halfway. Optionally broil for 3-5 minutes at the end for extra char - watch closely to prevent burning. Once cooked, dice the chicken into small pieces.

For the nacho cheese sauce, add 450g (~2 cups) 2% cottage cheese, 10 slices reduced-fat American cheese, 60g (2 mac n cheese packets) cheddar cheese powder, 1 jalapeno (core and seeds removed), 160g (⅔ cup) fat-free milk, and salt and garlic powder to taste to a blender. Blend for 2-3 minutes until completely smooth and emulsified. Optionally warm the ingredients slightly before blending for a smoother texture.

Add 2 cans Amy's refried beans to a large bowl and microwave for 2 minutes to loosen. Stir in 240g (1 cup) 0% Greek yogurt and 1 bundle finely chopped cilantro until smooth and creamy.

Lay out 12 low-carb burrito-size tortillas. Spread an even layer of the refried bean mixture on each tortilla, top with nacho cheese sauce, then add the diced chipotle chicken. Roll tightly. Enjoy and freeze leftover burritos, storing for up to 3 months!