Season chicken with chili powder and salt.
In large Dutch oven or saucepan set over medium heat, heat 2 tbsp oil. In batches to avoid crowding, add chicken and cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned.
Add onion and garlic to oil in Dutch oven set over medium. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice, chipotle peppers and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes or until well coated.
Stir in broth and bring to a boil. Stir in lime juice. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes.
Before serving, fluff rice mixture with fork and garnish with cilantro.
Add 1 cup frozen vegetable medley — such as peas, corn and carrots — in the last 10 minutes of cooking if desired.
For a zesty addition, add 1/2 cup sliced green olives or 1/4 cup drained capers with the lime juice in Step 4.