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In the bowl of a food processor combine all the ingredients and blitz together until smooth.
Place the chicken thighs into a container or bowl and pour over the marinade. Cover and allow to marinade for at least an half an hour (ideally overnight).
In a pot over medium heat add the oil, shallots and garlic, fry for 2-3 minutes or until softened. Add the stock, rice tomato paste, jalapeño and coriander, cover with a lid and allow to cook on a simmer for around 15-17 minutes or until all the water has been absorbed. Once cooked remove the lid, jalapeños and coriander. Fluff up the rice with a fork, cover set aside keeping warm until ready to serve.
In a pan over medium heat add the oil, onion and garlic, fry for 2-3 minutes until softened. Add the jalapeños, black beans and stock, bring to a simmer and allow to cook for 10-15 minutes or until the liquid has reduced by half. Remove from heat and stir through the butter, season with salt.
In a bowl combine all the ingredients for the pico de gallo, mix well and set aside.
To assemble, warm the tortillas slightly. Spread some of the black bean reduction down the centre, top with the Mexican rice, chicken, pico de gallo, avocado, coriander leaves, cheese and a squeeze of lime.