Toss the diced chicken with minced chipotle peppers in adobo, olive oil, and cumin until evenly coated.
Heat a large skillet over medium-high heat and cook the chicken for 8 to 10 minutes, stirring occasionally, until golden and cooked to 165°F / 74°C.
Mix the cooked rice with lime juice and chopped cilantro until well combined.
Divide the cilantro lime rice among four bowls and top each with black beans, cooked chicken, pico de gallo, and shredded lettuce.
Serve immediately or cover and refrigerate for up to 3 days for meal prep.
