Copycat Chipotle Burrito Bowls

Chipotle Chicken:

• 2 lbs chicken thigh boneless, skinless
• 2 Tbsp avocado oil plus more for cooking
• ⅓ cup red onion finely chopped
• 3 cloves garlic minced
• 2 Chipotle chilies in Adobo sauce + 1 Tbsp adobo sauce*
• 2 Tbsp lime juice fresh
• 2 tsp paprika **
• 1 tsp cumin ground
• 1 tsp oregano ground
• ½ tsp salt sea salt
• ½ tsp black pepper

Cilantro Lime Rice:

• 2 Tbsp avocado oil
• 1 cup Basmati white rice or long-grain white rice, uncooked
• 3 cloves garlic minced
• 1 ½ cups chicken broth or water
• 3/4 tsp salt sea salt
• 1 lime zested (about ½ tsp lime zest)
• 2 Tbsp lime juice
• 1/2 cup cilantro loosely packed and chopped, fresh leaves

Guacamole:

• 3 large avocado peeled and diced, ripe
• 1/4 cup lime juice fresh
• 2 large cloves garlic minced
• 1/2 tsp salt to taste, sea salt

Corn Salsa:

• 2 (15-oz) cans corn kernels drained, whole
• 3/4 cup red onion finely chopped
• 1 large jalapeño seeded and chopped
• 1 cup red bell pepper chopped
• 3 Tbsp lime juice
• 2 cloves garlic minced
• ½ cup cilantro chopped, optional, fresh
• ½ tsp salt to taste, sea salt

Fajita Vegetables:

• 3 Tbsp avocado oil
• 1 large yellow onion sliced
• 1 red bell pepper cut into matchsticks
• 1 green bell pepper cut into matchsticks
• sea salt to taste
• black pepper to taste

Additional Toppings:

• salsa
• sour cream
• cheese grated