Prepare the Chipotle Chicken: In a medium bowl, combine the chicken pieces with olive oil, adobo sauce, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss well to coat evenly. Let it marinate for at least 15 minutes, or up to a few hours in the refrigerator.

Cook the Cilantro Lime Rice: Rinse the rice thoroughly under cold water. In a medium saucepan or rice cooker, combine the rinsed rice, water (or broth), olive oil, and salt. Cook according to your rice cooker's instructions or bring to a boil on the stovetop, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Once cooked, fluff the rice with a fork and stir in the chopped cilantro and lime juice.

Cook the Chicken: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes per side, or until cooked through and slightly charred. Remove from skillet and set aside.

Warm the Beans and Corn: In the same skillet (no need to clean), add the rinsed black beans, pinto beans (if using), and corn. Cook over medium heat for 3-5 minutes, stirring occasionally, until heated through. You can add a splash of water or a pinch of chili powder if desired.

Assemble Your Bowls: To build your chipotle bowl, start with a base of cilantro lime rice. Top with the cooked chipotle chicken, warm beans and corn. Add your desired toppings: pico de gallo, cheese, sour cream, guacamole, and pickled jalapeños. Garnish with fresh cilantro sprigs and serve with lime wedges on the side.