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Heat the oven to 200°C. Add the chipotle and cumin to a baking tray. Grate the garlic in, season generously with salt and mix together. Toss the chicken through the marinade with a drizzle of olive oil. Arrange the chicken and bake for 15-20 mins until fully cooked.
Meanwhile, trim and slice the pineapple into 2cm chunks. Thinly slice the onion. Put the onion slices into a bowl and squeeze the juice of 1 lime over them. Season with salt and set aside to pickle. Pick half the coriander leaves and finely mince the rest. Dice the avocado into even-sized cubes.
Once the chicken is cooked, add the pineapple to the tray, switch the oven setting to grill and cook until the pineapple and chicken start to char.
Reheat the rice and stir the minced coriander and zest of half a lime through. Season with salt.
Share the rice between bowls, then top with the chicken and pineapple, avocado, pickled onions, store-bought tomatillo salsa and remaining coriander leaves.