Marinate the Chicken: In a medium mixing bowl, combine the minced chipotle peppers, adobo sauce, crushed garlic, oregano, cumin, olive oil, salt, and pepper. Add the chicken pieces and stir until every piece is thoroughly coated. Cover and place in the fridge to marinate for at least 30 minutes, or up to 4 hours for a more intense flavour.

Cook the Rice: While the chicken marinates, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water or chicken stock to a boil. Add the rice and the 1 tbsp of olive oil, reduce the heat to a low simmer, cover, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.

Prepare the Toppings: While the rice and chicken are doing their thing, prepare your fresh components. In a small bowl, combine the quartered cherry tomatoes and diced red onion to make a simple pico de gallo-style salsa. Shred your lettuce, drain the sweetcorn, and slice the avocado.

Finish the Rice: Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff it with a fork. Stir in the finely chopped coriander, lime juice, and salt. Taste and adjust seasoning if needed.

Cook the Chicken: Heat a large frying pan or cast-iron skillet over a medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 4-6 minutes per side, until the chicken is cooked through and has a lovely char in places. It's important to get the temperature right – too high and the adobo sauce will burn. According to the Food Standards Agency, chicken should be steaming hot all the way through with no pink meat.

Rest the Chicken: Transfer the cooked chicken to a plate and let it rest for a few minutes. This is a crucial step I never skip, as it ensures the meat stays juicy.

Assemble Your Bowls: To serve, divide the coriander-lime rice among four bowls. Top with the cooked chipotle chicken, then arrange the shredded lettuce, tomato-onion salsa, sweetcorn, and avocado slices around the chicken. Finish with a sprinkle of grated cheese and a dollop of sour cream, if using. Serve immediately with extra lime wedges on the side.