In a blender, combine water, brown sugar, white vinegar, canola oil, chopped chipotle pepper, halved garlic cloves, ground chipotle pepper, cumin, oregano, salt, and smoked paprika until smooth. Pour this rich marinade over boneless skinless chicken breasts in a dish, ensuring they're well-coated. Cover and refrigerate for 8 hours or overnight.

After marinating, preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-8 minutes on each side, or until it's thoroughly cooked and reaches an internal temperature of 170°F. Let the chicken rest for 10 minutes before slicing it into strips.

While the chicken is grilling, prepare the yogurt dressing. In a blender, combine fresh cilantro leaves, fat-free Greek yogurt, extra virgin olive oil, cubed avocado, lime juice, more garlic cloves, honey or agave nectar, and salt. Blend until smooth and creamy, then chill in the refrigerator.

In a pan over medium heat, add a drizzle of olive oil and sauté sliced bell peppers and red onions until softened, about 5-7 minutes. Create your Chicken Protein Bowls by layering cooked rice as the base, topping it with sliced chicken, sautéed veggies, black beans, and avocado slices. Sprinkle with pico de gallo, shredded cheese, and garnish with cilantro.

Drizzle the chilled yogurt dressing generously over each bowl and serve with lime wedges on the side.