In a food processor, blend the chipotle peppers, garlic, onion powder, dried oregano, oil, lime juice, salt and pepper to taste. Add water if you think it's too thick.

Place chicken in a resealable bag and add the marinade. Close the bag and massage the chicken to make sure it is well coated. Store in the fridge for at least 2-4 hours.

Grill the chicken on medium high heat for 6-7 minutes per side on until it's no longer pink. You can also use a grill pan on the stove top if you don't have a grill. Let the chicken rest for about 5 minutes and then chop into bite sized pieces.

Drain and rinse the beans and warm them up on medium heat. If you want, you can add some chicken stock and season with salt, pepper and cumin to taste.

To assemble, serve equal portions of rice, beans, chicken, pico de gallo and guacamole in each bowl. You can also add sour cream, shredded cheese and lettuce.