Make the marinade: whisk together 1/4 cup lime juice, 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon white vinegar, 1 tablespoon soy sauce, 2 teaspoons liquid smoke, 2 teaspoons garlic powder (or 2 minced garlic cloves), 1–2 teaspoons chipotle chili powder, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon pepper and 1/4–1/2 teaspoon cayenne (optional).
Prep chicken and veggies: place pounded thin chicken in a large resealable bag and add half the marinade; refrigerate. Whisk the reserved marinade with 1/3 cup honey, place in a second bag, add the sliced peppers, onion and corn, and refrigerate. Marinate chicken and vegetables separately 6–10 hours.
Cook the rice: heat 2 tablespoons olive oil in a large pot over medium heat. Sauté 1/2 cup chopped red onion 3–5 minutes until tender. Add 3 minced garlic cloves and 1 teaspoon ground cumin and cook 30 seconds. Add 1 1/2 cups long-grain rice and stir briefly, then add 1 can (14.5 oz) drained black beans and 3 cups low-sodium chicken broth. Bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until rice is tender, stirring once about 15 minutes in.
Finish the rice: remove from heat, season with a dash of salt and pepper to taste, then stir in 2 tablespoons lime juice and 1/2 cup chopped cilantro.
Make the chipotle lime crema: in a bowl combine 1 cup sour cream, 2 tablespoons lime juice, 1/2 teaspoon salt, 1/4–1 teaspoon chipotle chili powder (start with 1/4 tsp), a dash of cayenne if desired, and 1/4–1/2 cup finely chopped cilantro; refrigerate until serving.
Cook the chicken (stovetop): heat 2 tablespoons oil in a large skillet over medium-high until very hot. Remove chicken from bag and discard marinade. Add chicken and cook undisturbed 2–3 minutes to brown, flip, cover and reduce heat to medium; cook 5–8 more minutes until cooked through (internal temp 165°F). Remove to a cutting board and rest 3–5 minutes before slicing.
Cook the fajita vegetables (stovetop): in the same skillet heat 1 tablespoon olive oil over medium. Discard vegetable marinade, add the peppers, onions and corn, and cook just until warmed through and tender, stirring occasionally.
Grilling option: if grilling, discard marinades, grill chicken 5–7 minutes per side over medium heat (375–450°F) until 165°F, and grill vegetables and corn until slightly charred; slice after resting.
Assemble bowls: divide cilantro-lime rice among bowls, sprinkle with shredded Monterey Jack cheese, top with fajita vegetables and sliced chicken, and finish with a dollop of chipotle lime crema.
