Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoon oil in a large dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to a large plate. Repeat with the remaining chicken.

Reduce heat to medium, add onion and cook, frequently stirring, until browned, about 5 minutes. Add garlic, cumin, and cinnamon and cook until fragrant, about 1 minute. Then mix in the tomatoes, broth, chipotles,  and adobo sauce. Smash the tomatoes with a wooden or platic utinsiel and bring to boil.

Return chicken to the pot, reduce heat to medium-low, cover, and simmer until meat registers 195 degrees, 15 to 20 minutes.

To make the rice add rice, water, lime juice, and salt to a large pot. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes or until rice is tender.

Once the chicken is done. Transfer chicken to cutting board. Shred and return to pot. Add lime juice and zest to the pot.

Add cilantro to the rice.

Add rice and chicken to a bowl. You can add avocado, cilantro, or sour cream to the bowl!