Using a glass baking dish, combine all of the ingredients except for the chicken (soy sauce, water, vinegar, garlic, pepper, brown sugar and bay leaves); stir until well combined. Add chicken breasts, turning several times to coat.

Cover and refrigerate for 4-6 hours.

Preheat grill to medium-high heat. Once hot, add chicken and grill 3-5 minutes per side, or until chicken is fully cooked. (Note: Discard excess marinade.)

Remove chicken from grill and let cool. Once cooled, use 2 forks to shred chicken breasts.

Using a medium saucepan, add water and place over medium-high heat. Once boiling, add rice, stir and return to a boil.

Once boiling, reduce heat to low, cover and cook for 15 minutes, or until rice is fully cooked.

Remove rice from heat and let sit for 5 minutes; fluff rice gently with a fork. In a medium bowl, combine rice, cilantro, lime juice and shredded chicken.

Heat tortillas according to package instructions. Divide rice mixture evenly onto the center of each tortilla. (Tip: Leave 1½” border on all sides of tortilla.) Top rice with black beans and tomatoes.

Fold the bottom edge of each tortilla over the filling, tuck in the sides and then roll tightly.