In a blender, combine water, brown sugar, white vinegar, canola oil, chipotle pepper in adobo sauce, halved garlic, ground chipotle pepper, ground cumin, dried oregano, kosher salt, smoked paprika, and pepper. Blend until smooth and well combined. Transfer the marinade to a bowl, add the boneless skinless chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 8 hours or overnight for the best flavor infusion.

Preheat your grill to medium-high heat or set your broiler to high. Remove the chicken from the marinade and discard the marinade to avoid contamination. Grill the chicken breasts for 6-8 minutes on each side, ensuring they reach an internal temperature of 170°F. Once cooked through, allow the chicken to rest for 10 minutes to ensure juiciness before slicing into bite-sized pieces for your Chicken Protein Bowls.

In a blender, combine fat-free plain Greek yogurt, extra virgin olive oil, cubed avocado, freshly squeezed lime juice, honey or agave nectar, and salt. Blend until the mixture is smooth and creamy. Transfer to a container and chill in the refrigerator until ready to serve.

Begin assembling your Chicken Protein Bowls by dividing cooked white or brown rice equally among serving bowls. Top with sautéed bell peppers and red onions, black beans, grilled chicken pieces, and sliced avocado. Sprinkle with pico de gallo, and if desired, add shredded Chihuahua or Monterey Jack cheese. Finally, drizzle a generous amount of the creamy avocado dressing over the top and garnish with fresh cilantro leaves. Serve with lime wedges for an added zesty touch.