1-Whip up the marinade: by combining the minced chipotle peppers, 1 tablespoon adobo sauce, red wine vinegar, honey, olive oil, minced garlic, onion powder, oregano, salt, and pepper in a jar. Give it a good shake or stir until it’s all mixed your kitchen will smell amazing already! Next, pour that marinade over your 1 ½ pounds of chicken and let it sit for at least 30 minutes, or up to 4 hours for even more flavor.

2-Prepare the poblano pepper: by charring it over an open flame or under a broiler until it’s blackened, then let it steam in a covered bowl for 10 minutes before peeling and mincing.

3-Make the corn salsa: microwave the frozen corn for about 1 minute 30 seconds to defrost it, cool it down, and mix it with the finely chopped red onion, minced jalapeño, minced poblano, chopped cilantro, lemon juice, lime juice, and a pinch of salt in a bowl. Stir well and pop it in the fridge to chill.

4-Cook the chicken: Heat up a grill pan over medium-high heat and cook the chicken for 8 to 10 minutes, flipping halfway, until it reaches 160°F inside. Let it rest for 10 minutes, then slice or dice it up.

5-Assemble your bowls: lay down your 2 ½ cups of prepared rice, quinoa, or grains as the base, add the grilled chicken on top, spoon over the corn salsa, and finish with sliced avocados. Garnish with lime wedges and cilantro for that final pop of flavor!