In a medium saucepan, combine 1 cup of brown rice with 2 cups of chicken broth. Bring to a boil, then reduce heat and let simmer covered for about 20-25 minutes until tender.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1.5 lbs of boneless chicken thighs and cook for 7-10 minutes on each side until golden brown and internal temperature is 165°F.

Once browned, stir in 2 tablespoons of chipotle sauce, coating the chicken thoroughly and let cook for an additional 5 minutes to enhance flavor.

When the rice is done, gently fold in 1 cup of drained black beans, 1 cup of corn, and 1 cup of diced tomatoes into the rice. Stir to combine.

Slice the cooked chicken and layer it over the rice mixture. Sprinkle with shredded cheese if desired and garnish with sliced avocado.