How to make it
In a bowl, add in the chipotle peppers, Lee Kum Kee Sriracha Chili Sauce, lime juice, onion powder, garlic powder, ground cumin, 1 tablespoon of the olive oil, ground black pepper, and kosher salt. Mix until well combined.
Place the chicken into an airtight storage container and pour in the marinade.
Seal the container then shake to coat the chicken. Refrigerate for at least 2 hours. When you’re ready to cook the chicken, remove it from the refrigerator and let it sit at room temperature for about 10 minutes.
Add the remaining tablespoon of olive oil to a large pan and heat over medium-high heat. Add in the marinated chicken and cook until browned, about 5-8 minutes. Remove the pan from heat.
Divide the rice equally among 4 serving bowls or meal prep containers. Portion the lettuce, black beans, cheese, and chicken between the bowls.
When ready to eat, add in the salsa, avocado, and a dollop of Greek yogurt. Top with cilantro and serve with a lime wedge. Enjoy!