In a small bowl, combine adobo sauce, minced chipotle peppers, olive oil, lime juice, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper to create the marinade.

Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for 5-6 minutes per side, or until fully cooked and slightly charred. Remove from heat and let the chicken rest for 5 minutes before slicing into bite-sized pieces.

While the chicken is cooking, prepare the burrito bowl components: cook the rice according to package instructions, heat the black beans and corn, and shred the lettuce.

Assemble the burrito bowls by layering the rice at the bottom, followed by black beans, corn, diced tomatoes, shredded lettuce, and sliced chicken.

Top each bowl with shredded Monterey Jack cheese, a dollop of sour cream, guacamole, and fresh cilantro for garnish.

Serve immediately and enjoy your homemade Copycat Chipotle Chicken Burrito Bowl!