Today, everything is pretty simple - we just need to dice the onion, wash the rice, dice the cilantro and prep the salad ingredients.

Next, we will marinate our chicken! This is best for 24 hours, if you have the time, otherwise - 2 hours minimum.

Prepare the Marinade:

Use a blender or food processor to create a smooth marinade.

If you like your marinade with a bit of heat, add a few extra chipotle peppers from the can.

Marinate the Chicken: Place the chicken thighs in a resealable bag or a shallow dish.

Pour the marinade over the chicken, ensuring that it’s evenly coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours or even overnight for deeper flavor.

After marinating the chicken, we can prep the sauce. This sauce is great on salads, wraps, burgers, or for a dipping sauce.

In a bowl, whisk together the chipotle adobo sauce, mayo, honey, and lime juice.

Adjust the seasoning by adding a pinch of all-purpose seasoning and chicken bouillon powder to taste.

This sauce will have a smoky, creamy, and slightly sweet flavor that pairs perfectly with the chicken and rice.

The salad prep is simple, just chop the lettuce and tomato, plus the cilantro. If you want a more elaborate salad, feel free to add whatever you prefer.

Preheat your grill or skillet over medium-high heat.

If you’re grilling, cook the chicken thighs for about 6-7 minutes per side, until the internal temperature reaches 165°F and the chicken is nicely charred. If pan-searing, cook for about 7-8 minutes on each side.

Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. This allows the juices to redistribute and keeps the chicken tender and juicy.

On each plate, serve a generous portion of the flavorful rice.

Slice the honey chipotle chicken and place it on top.

Add a few spoonfuls of the creamy chipotle sauce over the chicken for an extra burst of flavor.