Make the marinade: In a blender or small food processor, combine chipotle peppers, adobo sauce, juice and zest of 2 limes, garlic, 2 tablespoons olive oil, honey, cumin, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth. Taste and adjust salt or lime as needed.

Prep the chicken: Pat the chicken dry. If using breasts, slice in half horizontally for even cooking, or pound to an even 1/2-inch thickness. Place chicken in a zip-top bag or bowl and pour in the marinade. Toss to coat.

Marinate: Refrigerate for at least 30 minutes, or up to 8 hours. The flavor deepens with time, but even a short marinade works well.

Cook your base and veggies: While the chicken marinates, cook rice or quinoa according to package directions. Roast or sauté your veggies: toss sliced bell peppers, red onion, and corn with olive oil, salt, and pepper, then roast at 425°F (220°C) for 15–20 minutes until lightly charred.

Cook the chicken: Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Cook chicken 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.

Optional crema: Stir together 1/2 cup Greek yogurt with juice of 1/2 lime, a pinch of salt, and a teaspoon of adobo sauce for a quick, tangy drizzle.

Assemble bowls: Divide rice or quinoa among 4–5 containers. Top with sliced chicken, roasted veggies, a sprinkle of chopped cilantro, and lime wedges. Add avocado just before eating, or drizzle the crema now if you prefer.

Cool and seal: Let containers cool slightly, then seal. Label with the date for easy tracking.