Add the sour cream, mayo, chipotles and adobo sauce, and lime juice to a blender or container and use an immersion blender to process until smooth. Season to taste with salt. Add to a resealable container and refrigerate until ready to use, up to 1 week in advance.

In a medium mixing bowl stir together the chili powder, garlic powder, onion powder, cayenne and salt. Add the chicken and toss to combine. Let marinate for at least 30 minutes if possible and up to overnight

Heat a medium sauté pan or cast iron skillet over medium heat, add the oil and heat through. Cook the chicken until cooked through on both sides and lightly browned, about 8 minutes total.

Remove to a cutting board and let rest for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.

In a medium mixing bowl toss the rice with the cilantro and lime juice. Season with salt and set aside.

To assemble the burritos, place a warmed tortilla on a clean work surface. Spoon about ½ cup of the cilantro lime rice in the center of the tortilla in a line. Top with ¼ cup of the guacamole followed by ½ cup of the pinto beans. Add the chicken over the top. Spread the chipotle cream over the top followed by the tomatoes. Repeat with the remaining tortillas and ingredients.

To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.

Heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Serve immediately.