Chicken:

• 2 lb boneless, skinless chicken thighs
• ~5 chipotles from a can of chipotles in adobo sauce + all of the sauce
• 2 garlic cloves
• 1 teaspoon Mexican oregano, toasted
• 1 teaspoon cumin seeds, toasted
• 1 tablespoon honey
• 1 teaspoon ground black pepper
• 4 teaspoons kosher salt (less if using table salt or fine sea salt)

Cilantro lime rice:

• 2 cups long grain white rice
• 3 1/2 cups water
• 2 bay leaves
• 2-3 tablespoons sunflower oil (or another neutral oil)
• 1 1/2 teaspoons kosher salt (less if using table salt or fine sea salt)
• Juice of 2 limes
• 1/3 - 1/2 cup fresh cilantro, finely chopped

Guacamole:

• 2 ripe avocados
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons cilantro, finely chopped
• 1/4 cup red onion, finely diced
• 1/2 of a medium jalapeño, finely diced, including seeds
• 1/4 teaspoon kosher salt

Corn salsa (adapted from Culinary Hill):

• 2 ears of fresh corn
• 1/4 cup red onion, diced
• 1/2 roasted and peeled poblano pepper, diced
• 1 jalapeño, seeds removed, diced
• 2 tablespoons cilantro, chopped
• 1/2 tablespoon lemon juice
• 1/2 tablespoon lime juice
• pinch of kosher salt

Fajita Vegetables (optional):

• 1 tbsp oil
• 1.5 cups green bell pepper, julienned
• 1/2 cup red onion, sliced
• 1 tablespoon Mexican oregano
• pinch of kosher salt