Make the marinade: In a small bowl combine 1 tsp chipotle paste, 1 tbsp fresh lime juice, 1/2 tbsp (½ tbsp) of the olive oil (reserve the rest for finishing), 1/4 tsp salt and a pinch of black pepper. Stir to dissolve the paste into the lime and oil. This acid-plus-oil marinade tenderizes the thigh meat and helps the smoky chipotle flavor adhere to the chicken.

Marinate the chicken: Pat the 5 oz (140 g) chicken thigh dry, then add it to the marinade, turning to coat thoroughly. Let rest at room temperature for 10–15 minutes while you start other components (or up to 2 hours covered in the fridge). A short room-temp rest speeds even cooking; longer chilled marination deepens flavor but isn’t required for a quick meal.

Cook the cilantro brown rice: Rinse 1/3 cup (70 g) brown rice briefly under cold water to remove surface starch — rinsing improves individual grain separation. In a small saucepan, combine rinsed rice and 2/3 cup water, 1/4 tsp salt, and 1/2 tsp ground cumin. Bring to a gentle boil, stir once, reduce to a low simmer, cover tightly and cook undisturbed for 25–30 minutes until water is absorbed. Rest covered for 5–10 minutes, then fluff with a fork and fold in the chopped cilantro and a teaspoon of olive oil for sheen and flavor. Toasting the cumin with rice releases aromatic oils and layers flavor into the grain.

Roast the squash and sauté Brussels sprouts: While the rice cooks, preheat the oven to 425°F (220°C) or heat a large skillet over medium-high heat if you prefer stovetop. Toss 1/2 cup cubed roasted butternut squash (about 100 g) and 1/2 cup halved Brussels sprouts (about 50 g) with a drizzle (about 1 tsp) of olive oil, a pinch of salt, pepper and an optional 1 tsp honey or maple syrup to encourage caramelization. Spread on a rimmed baking sheet in a single layer and roast 18–22 minutes, turning halfway, until the squash has golden edges and the Brussels are browned and tender. If using a skillet, sauté the sprouts cut-side down until nicely browned (4–5 minutes) then add the squash and finish covered for a few minutes. Caramelization develops sweetness that balances the smoky chipotle.

Preheat grill or skillet for the chicken: If using an outdoor grill, preheat to medium-high (about 400°F / 200°C). For stovetop, heat a cast-iron or heavy skillet over medium-high heat and add a thin film of oil. You want the cooking surface hot so the chicken gets an immediate sear — that Maillard browning creates savory flavor and a pleasant crust.

Cook the chicken: Remove the marinated thigh from the marinade and season lightly with salt and pepper. Place on the hot grill or skillet, cooking undisturbed for 3–4 minutes on the first side to form a sear, then flip and cook 3–4 minutes more until the internal temperature reaches 165°F (74°C) when measured at the thickest point. Allow to rest 3–4 minutes before slicing. Resting lets juices redistribute and keeps the chicken juicy instead of weeping when cut.

Warm the rice and taste components: If the rice has cooled, re-cover and keep warm for a moment. Taste roasted squash and sprouts; finish with a tiny pinch more salt if needed — roasting concentrates flavors and sometimes needs a brightening touch.

Assemble the bowl: Spoon the cilantro-brown rice into the bottom of a bowl (about 3/4 cup cooked), arrange the sliced chipotle-lime chicken across one side, then add roasted butternut squash and Brussels sprouts. Fan the 1/4 sliced avocado and tuck thin red onion slices alongside. Drizzle the reserved 1/2 tbsp olive oil over the chicken/chop and sprinkle chopped cilantro on top. Serve with a lime wedge to squeeze. The assembly keeps hot and cool elements distinct—creamy avocado cools the spice while the lime brightens every bite.

Finish and serve: Encourage diners to squeeze the lime over the whole bowl just before eating so the acidity lifts the rice and balances the smoky chipotle. If you like, add an extra pinch of flaky sea salt over the avocado for texture contrast.