Wash hands with soap and water. Bring a large pot of water to a bowl. Wash and dry the produce. Place the cherry tomatoes in a bowl, drizzle with oil, and season with salt and pepper.

Cook the brown rice in the pot of boiling water, like pasta, about 15 minutes or until tender. Drain.

Cut one lime in half and squeeze the juice into a small bowl. Stir in ¼ cup sour cream and season with salt and pepper. If making this recipe dairy-free, skip this step and add the lime juice to the sauce in the next step.

In another small bowl, make chipotle-honey sauce by combining chipotle in adobo, honey, juice of the other lime, and season with salt and pepper.

Meanwhile, heat a little oil in a large saucepan over medium-high heat. Season the chicken thighs with salt and pepper and place in the pan (always wash hands before and after handling raw meat). Cook until brown, about 7 minutes, flip, and cook for 7 more minutes.

Add the sauce to the pan along with ¼ cup water. Spoon the sauce over the chicken so it is coated. Cook until the chicken is cooked through.

Divide rice into bowls. Top with tomatoes, spinach, and chicken. Drizzle with sauce from the pan and top with lime crema (omit for dairy-free). Makes 4 servings. Refrigerate leftovers within 2 hours.