Cut 2 lbs of chicken breast into small cubes. Add the chicken to a container and set aside.

In a blender, add the oil, minced garlic, and the juice of one lime. Add as much adobo sauce and adobo peppers as you can handle. Season with salt, pepper, cumin, oregano, smoked paprika, and onion powder. Blend all ingredients together until well incorporated.

Pour chipotle mixture over the chicken and stir well. Refrigerate for at least 1 hour.

Heat a large skillet over medium-high heat. Add some oil to your skillet and add the chicken to the pan leaving behind any excess liquid from the marinade.

Cook and stir chicken around in the pan until your chicken is fully cooked. Top the chicken with some cilantro.

Serve over cilantro lime rice with any of your favorite toppings! Black beans, corn salsa, fresh Pico de Gallo, shredded cheese, sour cream, Guacamole, taco sauce, or salsa are all great options for toppings!

Cook 2 cups of Jasmine rice with 3 cups of water following the directions on the package. Once rice is cooked fluff it with a fork. Stir in the juice from 1 lime, about ¼ cup of cilantro, and season to taste with salt.

You can really add as much lime juice, salt, and cilantro you want to taste! Set aside until you are ready to build the bowls.

Cook frozen corn in a pan over medium-high heat until heated through. Add a little oil to the pan if needed.

Once the corn is cooked, add the corn to a bowl with the chopped jalapeño, chopped red onion, and cilantro. Season to taste with salt and add the juice of one lime. Stir well and refrigerate until you are ready to build your bowls.