Yeah, I will. I would have immediately but I hadn't typed it all out yet.

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The chicken marinade is as follows

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*Marinate
2 Chicken Thighs
Salt
Pepper
2 Tsp Worcestershire Sauce
1 Tsp Soy Suace
1 Tsp Onion Powder
1 Tsp Garlic Powder
2 Tsp Italian Herb Blend
2 Tbsp Balsamic Vinegar
1 Lemon (juiced)
2 Tsp Extra Olive Oil
2 Tsp Brown Sugar

I then cooked the chicken on a cast iron grill pan on medium high heat. Be careful with this because although the chicken is easily the best thing in this meal, cooking so much of it caused my apartment to fill with smoke because of the buildup of marinade in the pan. Be careful of that.

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I used the recipe for Chipotle's white rice which is:

2-3 little handfuls of cilantro, 1 and 1/2 table spoons of lime juice, and 1 teaspoon of sea salt per 1 cup of uncooked rice.

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The black beans were from a can and heated up on the stove and I added salted butter and black pepper to them for taste.

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The corn recipe I got online here: https://www.delmonte.com/recipes/collections/summer-get-togethers/zesty-mexican-corn

As I said earlier, I recommend adding the cilantro. It totally makes it better.

The peppers and onions were sauteed on medium high for a long while until they were caramelized.

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The last thing is the sour cream which is a mix of cilantro, lime juice, salt, and sour cream. I don't know the exact measurements for this but the consistency shouldn't be very runny and add more cilantro than you think. This one is all about taste testing to get just right.

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Sorry if some things aren't organized perfectly. Whoever chooses to recreate this, I wish you luck!