In a bowl add all the dry spices mentioned for chicken marination, mix it with oil. Then score the chicken thigh and massage the spice paste all around. Let it marinate for at least 4 hours, or overnight for the best flavor.

Also soak the dried beans in enough water for overnight.

In an electric pressure cooker ( I used Mealthy Multipot), pour the broth and player the wire rack on top. Then layer the chicken thighs on the wire rack. Cover with the lid, seal the vent and then select pressure cooker. Let it cook for 13 minutes. Don't release the presure when done, let it release on it's own.

Then open the lid, and remove the chicken pieces from there to a tray. Remove the rack and to the same broth, add the beans. Also add the sliced onion. I did add any extra salt because the broth had salt. Select bean mode and cook for 30 minutes. After 30 minutes, let the steam release on it's own and then open the lid.

While the bean cooks prepare rest of the topping.

Start by shredding the chicken using two forks. It shreds faster and quite easily when you do this while the chicken is still hot. You might want to gets your hands in to remove all the meat you can. Then set it aside once done and discard the bones.

Next up, the green salsa! In a cast iron skillet in medium high heat, layer the jalapeno, tomatilla and garlic. Remove the peel of the tomatilla and garlic. Do not trim off the stems of the jalapeno. Char it for 5 minutes tossing and turning. Once done, cover and leave aside for 5 minutes. The heat will soften the tomatillo and jalapenos.

After 5 minutes, put everything in a blender (remove the stems of the jalapeno). Add the cilantro that wa kept aside for the green salsa. Season with salt and blend to either smooth texture or course as per your liking. Please note that the measurement will make lot more than you need, just store in air tight glass jar and keep in the refrigeartor. It stays vibrant green for several days and tastes amazing as dip too.

Next, make the tomato salsa. Put all the ingredients mentioned for the tomato salsa to a bowl, mix and keep aside.

For the sweet corn toppings, Just boil the frozen corn for 5 minutes then strain it to a bowl. Add the butter, salt, pepper and keep aside.

To make the cilantro rice, mix the chopped cilantro to cooked rice along with salt for seasoning.

Prepare the guacamole, by mashing the avcados in a big bowl. Add the chopped onion, chopped jalapeno, cilantro leaves, lemon juice and salt. Mxi it around and mash it. Keep in mind that this is one topping you want to make right at the end so it stays fresh green and vibrant.

By the time you are done prepping the toppings, the beans should be cooked. Because it was cooked in the broth, it needed no extra seasoning ot spices. If you feel it's too watery, then sleect the saute mode and reduce the water as per your liking.

After from all these toppings, I also like sourcream, shredded cheese and some chips to complete this Chicken Burrito Bowl feast.

Add toppings as per your liking and enjoy it warm.