Copycat Chipotle Chicken Burrito Bowl

For Marinade:
1/2 medium yellow onion (roughly diced)
3 cloves garlic (roughly chopped)
Juice of one lime
1 tablespoon chili powder
1 chipotle pepper (plus one tablespoon of the adobo sauce)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon black pepper
1/2 cup chicken broth
For the Burrito Bowl:
6 chicken thighs (boneless, skinless, or 4 boneless skinless chicken breasts)
3 cups cooked rice (white or brown)
1 cup cooked black beans
1 cup shredded Monterey jack and cheddar cheese
1 cup salsa
1 cup sour cream
1 cup guacamole
2 cups shredded lettuce


How to Make It
In a blender or food processor, combine all of the marinade ingredients until mixed and completely smooth. 
Add both the marinade and chicken to a plastic ziplock bag (a bowl with a lid also works).  Seal carefully and place it in the refrigerator for at least an hour or for a maximum of four hours. If you marinate for too long, the lime juice will start to actually start to cook the chicken.
When you're ready to cook the chicken, heat your grill pan on high heat. Sear the chicken on both sides, then turn the heat to medium low and cook until the juices run clear, or the internal temperature reaches 165 F.
Remove the chicken from the grill pan and turn off the heat. Allow the chicken to rest for at least 5 minutes. Then chop to your desired size and serve it on top of the rice along with any of the other toppings, like salsa, guacamole, beans, and shredded cheese.