Add the garlic, chipotle in adobo, adobo sauce, olive oil, chili powder, cumin, dried oregano, onion powder, and a pinch of salt and pepper into a small food processor. Process until smooth. Place the chicken in a large bowl or gallon ziplock bag and pour the marinade over it. Massage the marinade all over the chicken. Place in the refrigerator and allow to marinade 1 hour or overnight.

Cook the rice according to the package (usually about 30 minutes). When done, fluff the rice with cilantro and the lime juice. Cover and set aside.

If making homemade pico de gallo, toss together the tomatoes, onion, jalapeño, and cilantro in a small bowl. Pour the lime juice over and toss with a pinch of salt and pepper. Set aside.

If making homemade guacamole, mash together the onions, cilantro, jalapeño and salt with the back of a fork in a medium bowl. Add the avocados and mash to your desired texture, leaving some good chunks of avocado. Add the tomato and lime juice and gently stir to combine. Set aside.

When the chicken has finished marinating, heat the 2 tablespoons of olive oil over medium heat in a large cast iron pan. When hot, add the chicken and cook 5 minutes per side. Transfer to a cutting board and slice the chicken and then cut into bite size cubes. Return the chicken to the pan and pour any additional marinade on top. Cook an additional 2 minutes, or until the chicken is cooked through. Remove from the heat.

Microwave the tortillas according to the package. Then assemble them by layering the rice, meat, pico de gallo, guacamole, cheese, sour cream and any additional accoutrements you desire. Fold the ends in and tuck one side of the burrito over and tightly roll over.

Eat!