In a large bowl, combine the chicken thighs, 3 tablespoons of avocado oil, chipotle peppers in adobo sauce, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of dried oregano, 2 teaspoons of salt, and 2 teaspoons of black pepper. Mix well and marinate for at least 2 hours.
Wash the dried black beans and add them to an Instant Pot. Add 4 cups of water, 1 tablespoon of tomato paste, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of paprika, 2 teaspoons of ground cumin, 2 teaspoons of dried oregano, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 dried bay leaf. Mix well and pressure cook for 50 minutes.
Wash the white rice and add it to a rice cooker with 5 cups of chicken bone broth and 1 dried bay leaf. Cook until the rice is tender.
Cook the frozen white corn in a pot of boiling water until tender, then drain.
Grill the marinated chicken at 400°F until the internal temperature reaches 165°F. Remove from the grill and let it rest for 10 minutes before dicing into bite-sized pieces.
Slice the red bell pepper and a portion of the red onion, and sauté them in a pan until tender to make the fajita veggies.
Prepare the Pico de Gallo by mixing 3 diced roma tomatoes, half of a diced red onion, 1 diced jalapeño, and salt, chopped cilantro, and lime juice to taste.
Prepare the Corn Salsa by mixing the cooked white corn, half of a diced red onion, 1 diced jalapeño, and salt, chopped cilantro, and lime juice to taste.
Prepare the Fresh Guacamole by mashing 3 ripe avocados and combining them with half of a diced red onion, 1 diced roma tomato, 1 diced jalapeño, and salt, chopped cilantro, and lime juice to taste.
Fluff the cooked rice and transfer it to a large bowl. Add 3 tablespoons of avocado oil, half a cup of chopped cilantro, the juice of 3 limes, and 1 teaspoon of salt. Mix well and adjust seasoning if needed.
Assemble the meal prep bowls by layering the cilantro lime rice, seasoned black beans, fajita veggies, and diced chipotle chicken. Top each bowl with pico de gallo, corn salsa, and a generous scoop of fresh guacamole just before eating.
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