Using a small bowl, combine all of the ingredients except for chicken; whisk together until fully combined.

Place chicken breasts in a large glass baking dish. Add marinade to the baking dish, turning to fully coat chicken. Cover and refrigerate for 1 hour, or overnight. (Tip: I recommend having the rice, corn salsa and other toppings ready before grilling the chicken.)

Preheat grill to medium-high heat.

Remove chicken breasts from marinade and place on grill; discard any remaining marinade.

Grill for 10-12 minutes, flipping once, or until chicken breasts are fully cooked. Remove chicken from grill and set aside to rest for at least 10 minutes.

Slice chicken into ¾” strips.

Using a medium saucepan, add butter and heat over low heat until melted.

Add the rice and lime juice; continue cooking, stirring often, for 1-2 minutes.

Add water and salt; stir gently and increase heat to medium-high. Once water begins to boil, cover and remove pan from heat. Do not uncover or stir again.

Allow rice to rest until all of the water is absorbed (~18-20 minutes).

Once rice is cooked, add the chopped cilantro and fluff rice with a fork.

Preheat grill to medium high heat.

Brush the poblano peppers with olive oil and place on grill skin side down; roast until skin becomes well-charred (~5-6 minutes). Allow peppers to cool slightly, then peel and discard the charred skin. Dice and set aside. (Note: ensure that all of the seeds are removed from the peppers.)

Cook frozen corn according to package directions; set corn aside. (Note: Fresh corn can be substituted here if available.)

Using a medium bowl, combine the diced poblanos and corn with all remaining ingredients (onion, jalapeno, cilantro, lime juice, salt, and pepper); stir until well mixed.

Layer rice and lettuce in a bowl.

Add black beans, grilled jerk chicken, guacamole, corn salsa, shredded cheese, sour cream, and any additional toppings of your choice.

{Optional} Serve with warm flour tortillas.