In a large mixing bowl, combine the diced red onion, minced garlic, ancho chile powder, olive oil, ground cumin, dried oregano, salt, and water. Stir until well combined.
Add the chicken breasts or thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken to the pan. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove from the skillet and let it rest for a few minutes before slicing.
While the chicken is cooking, prepare your cilantro lime rice according to your favorite recipe or package instructions. Once ready, stir in fresh lime juice and chopped cilantro for that zesty flavor. Heat the black beans in a small saucepan until warmed through.
In serving bowls, start with a base of cilantro lime rice. Top with sliced chipotle chicken, a generous scoop of black beans, and a spoonful of pico de gallo. Feel free to add any additional toppings you love, such as avocado, cheese, or sour cream.
