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Start by prepping the marinade by blending together orange juice, soy sauce, lime juice, garlic, cumin, salt, black pepper, onion, chipotle peppers, honey, and cilantro. Place dried ancho chiles on a plate, cover with a damp paper towel, and microwave for 45-60 seconds to rehydrate, then blend in to marinade. Combine with boneless skinless chicken thighs and let it marinate for at least an hour.
Preheat your oven to 450°F. Dice your veggies (bell peppers and onions) and toss them with taco seasoning. Spread them out on a baking sheet and bake for about 30 minutes until soft.
While the veggies are cooking, cook your rice according to the package instructions.
When the veggies are nearly done, toss the marinated chicken in the air fryer at 400 for 12-15 minutes.
Assemble your bowl by layering rice, fajita veggies, diced chicken, red onions, hot sauce, and cilantro. Enjoy!