Heat the oil in a medium saucepan.Add rice and cook until golden brown, 3-4 minutes.Add in garlic and cook for an additional minute.
Stir in chicken broth, cover and simmer until tender about 20 minutes.
Fluff with a fork and stir in cilantro and lime juice.
Salsa
Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
Chicken
Add all of the ingredients including the chicken thighs to a large ziplock bag. Sprinkle with a little salt and pepper. Toss to coat the chicken and marinade for at least and hour or overnight.
When you are ready to cook preheat the grill to 400 degrees and spray the grill with non stick cooking spray.
Remove the chicken from the marinade and grill flipping halfway until fully cooked, about 4-5 minutes on each side.
Allow the chicken to rest on the cutting board before cutting into it, I usually wait 5 minutes.Cube the chicken into bite size pieces and set aside.
Assemble
When you are ready to assemble layer the cilantro lime rice, black beans, chicken, salsa and shredded lettuce. Top with any other favorite topping. I like jalapeños and sour cream. Serve immediately or package into airtight container for meal prep.