For the chipotle chicken:

• 2 large boneless skinless chicken breasts, sliced in half (~1.5 pounds, or chicken thighs – see note)
• 1 tablespoon olive oil
• 2 tablespoons chopped chipotles in adobo sauce
• 1 tablespoon maple syrup
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• juice of 1/2 lime
• 2 large garlic cloves, minced

For the lime rice: 

• 1 cup dry white rice
• 1 1/2 cups low sodium chicken broth or water
• 1/4 teaspoon kosher salt
• juice and zest of 1/2 lime

For the mango salsa:

• 8 ounces diced mango (from 2 mangos)
• 1/2 small red onion, finely diced
• juice of 1/2 lime
• large handful of cilantro, chopped
• kosher salt, to taste

For the chipotle lime dressing:

• juice of 1 1/2 limes
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons maple syrup
• 1/2 tablespoon adobo sauce from a can of chipotles
• kosher salt, to taste