Make the Cilantro-Lime Rice:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, olive oil, and salt. Stir, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender and water is absorbed.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in the lime juice and cilantro. Set aside.

Cook the Chipotle Chicken:

1. In a large bowl, combine the chopped chipotle peppers, adobo sauce, olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Toss the chicken in the marinade, ensuring it is evenly coated. Let it marinate for 20-30 minutes.
2. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until fully cooked and slightly charred. The internal temperature should reach 165°F (74°C).
3. Let the chicken rest for 5 minutes, then slice or shred into bite-sized pieces.

Assemble the Burritos:

1. Warm the flour tortillas in the microwave or a dry skillet for 10-15 seconds to make them pliable.
2. Spread a layer of cilantro-lime rice and black beans in the center of each tortilla. Add sliced chicken, shredded cheese, salsa, guacamole, sour cream, and shredded lettuce.
3. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.

Serve:

Slice the burrito in half, if desired, and serve with extra salsa, guacamole, or sour cream on the side.