For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken thighs

• 2 tbsp adobo sauce (from chipotle peppers in adobo)

• 2 tsp chipotle chili powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tbsp olive oil

• Juice of 1 lime

• Salt and pepper, to taste

For the Cilantro Lime Rice:

• 1 cup white or brown rice

• 2 cups water or broth

• Zest and juice of 1 lime

• ¼ cup chopped cilantro

• 1 tbsp olive oil or butter

• Salt, to taste

For the Beans:

• 1 (15 oz) can black or pinto beans, drained

• ½ tsp cumin

• ½ tsp garlic powder

• Salt and pepper, to taste

For the Corn Salsa:

• 1 cup corn

• ¼ cup red onion, diced

• ¼ cup cilantro, chopped

• 1 jalapeño, diced

• Juice of ½ lime

• Pinch of salt

For the Guacamole:

• 2 ripe avocados

• ¼ cup red onion, minced

• ¼ cup chopped cilantro

• Juice of 1 lime

• Salt, to taste

Toppings (Optional):

• Shredded cheese

• Sour cream

• Salsa or pico de gallo

• Lettuce

• Tortilla chips