In a small bowl, add the juice of both limes, ¼ cup olive oil, cilantro, honey, chili powder, cumin, salt and pepper and whisk until emulsified. Taste to see if more oil is needed. Add half of the vinaigrette to the shredded chicken and toss to combine. Heat the chicken for 1 minute on HIGH in the microwave, set aside.

In a large bowl mix together the beans, corn, tomato and green chilies and toss with the remaining vinaigrette. Microwave on HIGH for 2 minutes until the corn is hot. Toss again and set aside.

In a small bowl whisk together the sour cream, a squeeze of lime juice ( you should be able to get a little more from those used limes) and the chipotles. Stir well and set aside.

To assemble: Spoon 1 cup of hot rice into a shallow bowl. Arrange ½ cup shredded romaine on top of the rice. Top with ½ cup of the black bean salad and top with ½ cup of shredded chicken. Add diced avocado and a couple of spoonfuls of the chipotle cream and enjoy!

Tip: Substitute cooked quinoa for the brown rice for a little extra protein!