For the chicken

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil or avocado oil, plus more for cooking
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1 14oz can fire roasted diced tomatoes
• 1 tbsp chipotles in adobo
• 1/2 white onion, chopped
• 3 cloves garlic

For the brown rice

• 1 1/2 cups brown basmati rice
• 1 tbsp butter
• 3 cups of chicken broth OR 3 cups water + 3 bouillon cubes
• 1/2 tsp salt

For the sautéed vegetables

• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt & pepper

For the toppings

• 1/2 white onion, diced
• 3 tbsp finely chopped cilantro
• Avocado jalapeño yogurt sauce
• Fresh avocado, sliced
• Cotija cheese