For the chicken: – 1 pound boneless skinless chicken thigh – 2 chipotle peppers in adobo sauce – 2 cloves garlic rough chop – 2 tablespoons olive oil – 1 tablespoon adobo sauce from the can – 1 tablespoon honey – 1 tablespoon lime juice fresh squeezed – 1 teaspoon ground cumin – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon kosher salt – Splash of water For the fajita veggies: – 1 medium red onion thinly sliced – 1/2 green bell pepper thinly sliced – 1/2 red bell pepper thinly sliced – 1/2 yellow bell pepper thinly sliced – 1 tablespoon olive oil – 1 teaspoon kosher salt – ½ teaspoon dried oregano – 1/2 teaspoon black pepper For the rice: – 2 cups water – 1 cup long grain white rice – 2 tablespoons unsalted butter – 2 tablespoons fresh chopped cilantro – 1 teaspoon lime juice fresh squeezed – zest of 1 lime – 1/2 teaspoon kosher salt – 1/2 teaspoon black pepper To assemble: – 1 cup black beans drained and rinsed – 2 cups shredded Monterey Jack cheese – pico de Gallo to serve – sour cream to serve – guacamole to serve – fresh chopped cilantro for garnish