Grilled Chicken Burrito Bowl

For the Chicken

• 1 tablespoon vegetable oil
• 2 chipotle peppers in adobo finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Rice

• 1 teaspoon vegetable oil
• 1 cup white Basmati rice
• 2 cups water
• 1 lime
• 2 tablespoons Freshly chopped cilantro
• Kosher salt to taste

For the Cilantro Vinaigrette

• 1 shallot roughly chopped
• 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

Other things for the bowls

• 2 avocados thinly sliced
• 1 red bell pepper sliced into strips and grilled
• 1 yellow bell pepper sliced into strips and grilled
• 1 zucchini sliced into half moons and grilled
• freshly shredded monterey jack