Chipotle chicken burrito bowl with avocado & lime crema

• 2 chicken breast skinless, sliced in half horizontally and cut into strips
• 3 Tbsp chipotle in adobo sauce chopped
• salt
• avocado oil for cooking
• 2 cups basmati rice or other grain of choice such as quinoa, cooked
• romaine lettuce approx. 1.5 cups, shredded
• 2 corn cooked and griddle fried (optional, on the cob
• 1 1/2 cups Pico de Gallo or chopped tomato and red onion with salt & freshly squeezed lime juice
• 1 avocado peeled and sliced
• red kidney beans optional
• cheese optional, grated
• corn chips to serve and crushed on top – optional
• lime wedges, additional, to serve
• Coriander fresh, to serve

Avocado lime crema

• ½ cup yogurt full-fat or low-fat
• 1 avocado small
• Coriander small handful including stalks approx. 8 sprigs
• ½ - 1 jalapeño or pickled jalapeno
• 1 garlic optional, clove
• 1.5 lime juiced, 2
• salt