In a bowl, mix lime juice, apple cider vinegar, adobo sauce, cilantro, spices, and olive oil. Add chicken and toss to coat. Marinate at least 20 minutes.

Rinse rice until water runs clear. Cook in a rice cooker or add rice, water, and salt to a pot. Bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and rest 10 minutes. Stir in lime juice, cilantro, and butter.

Add beans, cumin, chili powder, and salt to a small pot. Heat over medium for 4–5 minutes, stirring occasionally.

Heat a pan over medium-high. Cook chicken 5–6 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then chop.

Blend Greek yogurt, mayo, chipotle peppers, adobo sauce, lime juice, honey, garlic, and salt until smooth. Add cilantro and blend again. Thin with water if needed.

Add rice, beans, chicken, and toppings to bowls. Drizzle with chipotle sauce and serve.