Start by patting the chicken breasts dry and dicing them into bite-sized pieces. In a bowl, combine olive oil, lime juice, chipotle pepper, and any desired spices. Add the diced chicken, ensuring each piece is well-coated. Let it marinate for 15 minutes at room temperature, or up to 24 hours in the refrigerator for enhanced flavor and tenderness.

While the chicken marinates, cook the rice according to the package instructions, using either a saucepan or rice cooker. For added flair, consider using a broth instead of water for cooking. Prepare the sauce by blending all ingredients in a blender until smooth and creamy—set aside for serving.

Heat a large skillet over medium heat, then add the marinated chicken. Cook for about 12-15 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Add chopped bell peppers and onions to the skillet. Sauté for roughly 8 minutes, stirring occasionally until the veggies are tender. Add minced garlic in the last minute of cooking.

Once the chicken and veggies are cooked, combine them in the skillet and stir to warm through for an additional minute.

In a separate skillet over medium-low heat, warm the tortillas for about 10-20 seconds on each side until pliable and lightly toasted.

Lay a warm tortilla flat and add a scoop of rice, followed by chicken, veggie mixture, and optional ingredients like beans, corn, cheese, and sauce.