Chipotle Chicken and Yellow Rice Bowl

In a bowl, combine the thinly sliced chicken thighs with chipotle sauce, honey, lime juice, garlic paste, sazón, paprika, and oregano. Mix well to coat and set aside to marinate.

To make the yellow rice, melt ghee in a medium saucepan over medium heat. Add sazón, chicken bouillon powder, and turmeric, and toast for about 30 seconds until fragrant.

Add the washed basmati rice to the saucepan and stir to coat in the spiced ghee. Toast the rice for 2-3 minutes.

Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.

While the rice cooks, prepare the sauce. In a blender, combine sour cream, mayonnaise, garlic clove, chipotles in adobo, honey, lime juice, salt, pepper, paprika, and oregano.

Blend the sauce until completely smooth. Transfer to a squeeze bottle for easy application.

Heat olive oil in a large skillet or pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally.

When the chicken is about halfway cooked, add the minced onion to the pan. Continue to cook until the chicken is cooked through and the onions are soft.

To assemble, spoon a generous amount of the fluffy yellow rice into a bowl.

Top the rice with the cooked chipotle chicken and onions.

Garnish with diced tomatoes and shredded lettuce.

Drizzle generously with the homemade chipotle sauce and finish with a sprinkle of fresh parsley.