In a bowl, combine 3 tablespoons of Mazola® Corn Oil, diced chipotle peppers, salt, black pepper, paprika and garlic powder.
Add diced chicken to marinade and let sit in the refrigerator for minimum one hour.
Once marinaded, sauté the chicken in a pan until fully cooked.
To make the black bean pico de gallo, combine the black beans, diced tomatoes, purple onion, serrano pepper (optional for spice), cilantro, lime juice and salt.
To make the guacamole combine the mashed avocados with purple onion, cilantro, lime juice, dash of salt and dash of black pepper.
Serve the chicken over white rice with the black bean pico de gallo, guacamole, corn and lettuce.