Created by TeresaS on February 27, 2016
Step 1: In a small bowl, combine chile powder, cumin and 1/4 teaspoon salt.
Step 2: Heat oil in a large nonstick skillet on medium-high.
Step 3: Tilt skillet to coat bottom lightly
Step 4: Season both sides of chicken with Chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center.
Step 5: Remove from skillet and set aside.
Step 6: Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly.
Step 7: Remove from heat, stir in chipotle chiles in adobo sauce and orange zest.
Step 8: Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, tuning constantly.
Step 9: In a medium bowl, combine rice, cilantro and remaining 1/4 teaspoon salt.
Step 10: Serve chicken over rice and spoon any excess gaze over top of chicken pieces.