In a bowl, combine the chopped chipotle in adobo sauce, olive oil, lime juice, garlic, ground cumin, smoked paprika, oregano, salt, and pepper to form a smooth paste. Coat the chicken breasts thoroughly, cover, and refrigerate for at least 30 minutes (overnight is best for optimal flavour).
Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, cold water and salt to a saucepan. Bring to a boil, then cover with a lid and reduce the heat to low. Cook for 12 minutes. Turn off the heat and leave covered for 4 minutes to steam. Fluff with a fork and add the lime zest and juice, coriander (cilantro), black beans and corn kernels. Mix well and set aside.
Heat a pan over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden and the internal temperature reaches 74°C (165°F). Remove from the pan and rest for 5 minutes, then slice or dice.
Prepare the fresh toppings. Grate the cheese, slice the cherry tomatoes and dice the red onion.
Divide the rice evenly across 5 x 750ml meal prep containers. Top with the sliced or diced chicken and grated cheese. Portion the cherry tomatoes, red onion, coriander (cilantro), high-protein yogurt, and lime wedges into separate containers if you have extra containers available. If not, this can be prepared fresh or stored with the chicken and rice, but will need to be removed before reheating.