Slice the chicken into 1-2 cm (0.39 to 0.79 inch) wide strips or bite size pieces.

Place minced garlic, chopped chipotle chilis, adobo sauce, and salt in a medium sized bowl. Mix until combined.

Place cut chicken in the bowl and coat evenly in marinade. Cover bowl and allow to marinate for at least 30 minutes, refrigerated. (see note 1).

Once marinated, heat oil in a frying pan and cook chicken. Set aside.

Rinse rice in room temperature water until the water runs clear. Completely drain off all water.

In a medium sized saucepan, heat oil. Once hot add minced garlic, and rice. Saute for 1 to 2 minutes.

Carefully place water, lime zest, and salt, in saucepan, stir to combine. Make sure the rice sits flat along the bottom, but no rice is sticking to the bottom. Taste for seasoning, add more salt if desired.

Bring liquid to a boil. Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.

Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes.

Mix through the chopped cilantro and lime juice.

In a medium sized serving bowl place some rice, then place some chicken and some toppings. Repeat for remaining ingredients.