Prepare the Chipotle Peppers: Remove the peppers from the can. Using a small knife, slit them open lengthwise and scrape out the seeds if you want to reduce the heat level (leave them in if you like it spicy!). Roughly chop the peppers before adding them to your blender or food processor to ensure no large chunks remain in the marinade.

Make the Chipotle Sauce: Combine the prepped chipotle peppers, adobo sauce, honey, garlic, and the 30 ml of lime juice in a blender. Pulse until completely smooth. This creates a balanced marinade that hits the sweet, spicy, and acidic notes perfectly.

Cook the Chicken: Marinate the chicken in half of the sauce for at least 20 minutes. Sear the chicken in a hot skillet until golden brown on both sides, then reduce the heat and cook until the internal temperature reaches 74°C / 165°F. Brush the remaining sauce onto the chicken during the last 2 minutes of cooking to create a thick, sticky glaze.

Assemble the Rice Bowls: Divide the rice into bowls. Top with the glazed chicken (sliced into strips), cherry tomatoes, corn, and avocado.

Garnish and Serve: Finish with a sprinkle of cilantro and an extra squeeze of lime juice. If you want a creamy element, a dollop of Greek yogurt or sour cream works beautifully to balance the chipotle heat.