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Trim off any fatty bits from the chicken thighs and toss them into a bowl along with ¼ cup of oil, quarter cup of water, and one packet of Chipotle marinade. Cover and refrigerate for at least an hour.
Dice the red onion, jalapenos, Roma tomatoes, and chop the cilantro.
Make the guacamole by mashing 6 ripe avocados with ½ cup of the chopped red onion, a hefty pinch of cilantro, lime juice, and salt.
Make the pico de gallo by combining the diced tomatoes, diced jalapenos, 1 cup of diced red onion, a hefty pinch of cilantro, lime juice, and salt.
Thoroughly rinse 1 pound of white rice and cook it in a rice cooker with the appropriate amount of water.
Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side, then transfer to a bowl and cover with foil to rest.
Shred the Monterey Jack cheese.
Warm up the two cans of seasoned black beans.
Stir the sour cream well to make it smooth and creamy.
Add ¼ cup of lime juice and the remainder of the chopped cilantro to the cooked rice, and gently fold to combine.
Chop the cooked chicken into bite-size pieces and return it to the bowl to toss in the juices.
Assemble the bowls by dividing the rice, black beans, and chicken evenly between 6 containers. Top with the fresh salsa, sour cream, shredded cheese, and guacamole when ready to serve.