Prepare chicken marinade by combining lemon juice, orange juice, Lawry's seasoned salt, pepper, cumin, oregano, paprika. Mix thoroughly with chicken thighs. Allow to marinade at least 4 hours to overnight.
Make creamy cilantro dressing by putting Greek yogurt, garlic, lime juice, lime zest, salt, sugar, cotjia cheese, and cilantro into a food processor or blender. Blend until smoothy and creamy, with small pieces of cilantro still showing. Set aside.
Sear chicken. Have pan on medium high heat. Add in oil when pan is hot. Pat dry chicken. Add onto pan and allow to sear without touching it. Sear 3-5 minutes on each side. Then place a lid on the chicken and allow to steam for another 5 minutes.
Heat another pan and place oil into the pan when hot. Saute zucchini, onion, and bell peppers on high heat until slightly softened.
Assemble the homemade chipotle bowl: Place a bed of chopped lettuce, some canned black beans, grilled veggies, and chicken into a bowl. Top with jarred salsa and creamy cilantro dressing.
