In a large bowl, whisk together the olive oil, lime zest, lime juice, chipotle chiles in adobo sauce, adobo sauce, honey, cumin, garlic powder, and salt. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

Preheat a grill or grill pan to medium-high heat. Grill the chicken for 4-5 minutes per side, or until cooked through.

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.

Add the rice and stir to coat. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is cooked through and the liquid has been absorbed.

Stir in the cilantro, lime juice, and salt. Fluff with a fork and serve.

To assemble the burrito bowls, divide the cooked rice, black beans, and chicken among bowls. Top with your desired toppings.