In a large bowl or zip-top bag, combine the minced garlic, chipotle peppers, adobo sauce, olive oil, cumin, oregano, salt, pepper, and lime juice. Add the chicken thighs and toss to coat them completely. Cover and refrigerate for at least 30 minutes, but for best results, let it marinate for 4-6 hours.

Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water and 1 tsp of salt to a boil. Add the rice, stir once, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed. Remove from heat and let it stand, covered, for 10 minutes. Fluff the rice with a fork, then stir in the olive oil, chopped cilantro, and lime juice.

Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of oil. Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken for 6-8 minutes per side, or until it's cooked through and has a nice char. Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.

Start with a generous base of cilantro lime rice. Top with the diced chipotle chicken, warmed black beans, corn salsa, pico de gallo, and shredded lettuce. Finish your Chipotle Chicken Bowl with a dollop of guacamole, sour cream, and a sprinkle of cheese. Serve immediately.