For the Chicken
2 1/2 lbs boneless, skinless chicken thighs
4 cloves garlic
1/4 cup olive oil
1 Tablespoon ground chipotle powder
1/2 tsp dried oregano
2 tsp salt
1 tsp each black pepper and paprika
2 tsp white vinegar
1 tsp lime juice
For the Rice
2 cups rice, cooked
2 tsp expelled-pressed coconut oil, macadamia nut oil, or high-oleic sunflower oil
4 tsp lime juice
1 tsp lemon juice
1/2 tsp salt
2 Tablespoons chopped fresh cilantro
To Prepare the Chicken:
Blend all of the chicken ingredients (minus the chicken) together.
Mix them with the chicken.
Marinate overnight.
Grill the chicken on direct, medium heat, until cooked through, about 10 minutes.
Let the chicken rest for five minutes.
Cut into bite-sized chunks.
For the Rice:
Add the cooked rice to a big bowl.
Mix in the oil.
Add the lime and lemon juices, and the salt, mixing well.
Stir in the cilantro.
Taste and adjust salt or lime juice as needed.
For the Sour Cream:
Add 1 teaspoon cream to every 2 Tablespoons of sour cream, blend well.
For the Cheese:
Use a mixture of white cheddar and jack cheeses (50/50 split).
Add other toppings and spices as desired.