Place the chicken on a cutting board, cover them with a sheet of plastic wrap and pound gently with the smooth side of a meat mallet to get them thinner, about ½-inch thick.

In a small bowl whisk 2 tablespoons of olive oil with the lime juice, plus all the spices.

Put the chicken to a medium sized bowl and pour the marinade over it. Make sure the marinade comes into contact with all of the chicken. Refrigerate for at least 1 hour and up to 8 hours or overnight.

Heat remaining olive oil in a cast iron grill pan over medium-high heat.

Add the chicken and cook for 4-5 minutes, on one side, to get those nice grill marks on it. Flip it and cook for 3 to 4 minutes more, or until well browned. Make sure the internal temperature reaches 165 degrees F.

Transfer the chicken to a cutting board and let it rest for 5 minutes. Then, cut it into bite-sized pieces, just like those you see at Chipotle.

To assemble the bowl: Add some rice to individual bowls, add the chicken, salsa, black beans, cheese, sour cream, lettuce, guacamole, and cheese. Serve and enjoy!