In a medium bowl, combine chopped chipotles in adobo, maple syrup, lime juice, chili powder, garlic powder, cayenne, and a pinch of salt. Add the boneless, skinless chicken thighs, ensuring they’re well coated in the marinade. Cover and let it marinate in the refrigerator for at least 1 hour, or up to 24 hours.

In a separate bowl, whisk together white vinegar, maple syrup, and mayonnaise to create a tangy dressing. Thinly slice the Brussels sprouts and dice the jalapeño, then toss them in with the cilantro and a pinch of salt. Drizzle the dressing over the mixture, stirring to combine. Cover and refrigerate until ready to serve.

Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Once hot, add the sliced yellow onion, sauté for about 3-4 minutes until softened. Then, add the marinated chicken thighs to the skillet, searing each side for about 5-6 minutes until golden and cooked through.

After the chicken is browned, add the black beans and fire-roasted diced tomatoes to the skillet, followed by a splash of chicken broth. Stir to combine and let it simmer on low heat for 40-50 minutes.

Once the chicken is fully cooked, carefully remove it from the skillet and shred it into bite-sized pieces. Return it to the skillet, letting it soak up the flavorful sauce for an additional 5 minutes.

To assemble, spoon cooked rice into serving bowls. Top each with shredded chicken and Brussels sprout slaw. Garnish with radishes, avocado, and lime wedges.