Chipotle-Style Chicken Thigh Burrito Bowls

Steps

1. Make the rice first: bring the water to a boil in a saucepan, add the rice and a quarter of the salt, cover and simmer on low for 18 minutes, then rest covered off the heat.
2. While the rice cooks, make the tomato salsa: in a bowl stir together the diced tomato, the red onion, the minced jalapeño, half the cilantro, half the lime juice and a quarter of the salt. Set aside.
3. Make the spice rub: mix the chili powder, cumin, smoked paprika, garlic powder and a quarter of the salt, then rub it all over the chicken thighs.
4. Heat half the canola oil in a large skillet over medium-high heat. Cook the chicken thighs 5 to 6 minutes per side until charred and 165°F (74°C) inside. Rest 5 minutes on a board, then slice.
5. Wipe the skillet, add the remaining half of the canola oil and the thawed frozen corn kernels, and cook undisturbed 4 to 5 minutes until browned in spots. Stir in the black beans and the remaining quarter of the salt and heat through, about 2 minutes.
6. Fluff the rice with the remaining half of the lime juice and the remaining half of the cilantro.
7. Divide the rice among 4 bowls, top with the charred corn and black beans, the sliced chicken and the tomato salsa, and finish each with a spoonful of sour cream.