Add chipotle peppers, adobo sauce, onions, garlic, oregano, cumin and oil to a food processor and blend until smooth. It will be kind of thick and that's perfect.

Lightly season chicken with salt and pepper OR seasoning salt (I use Lawry's instead of salt and pepper). Mix and then add to a large resealable plastic bag along with the marinade. Seal the bag and shake to ensure that the chicken is thoroughly coated. Refrigerate for at least 2 hours.

Remove the chicken from the fridge about 30 minutes before you are ready to cook.

Preheat grill to high. Grill for about 3-4 minutes on each side.

Serve chicken as the base of your burrito or bowl.

Cook rice according to directions.

While rice is cooking chop cilantro. You can use as much or as little as you want. I use about 2 tbsps.

While the rice is still warm add to a medium size bowl.

Add cilantro and squeeze 1/2 lime over the rice. You can use more if you prefer a bolder lime flavor.

Use a large spoon to mix together.

Serve with burrito or bowl.