Chipotle Chicken Tacos with Lime Cilantro Rice

Lets start with the rice since it takes the longest to cook.
1 cup of rice or more depending on how much you want
1 jalapeno
1 punch of cilantro
2ish limes
salt and pepper to taste

Seed and finely dice up pepper  Add rice to a medium sauce pan with some butter or oil and brown.  Add in pepper and diced pepper.  Cook until slightly golden. Add 2x the water for the amount of rice.  Bring to a simmer and then cover on a low heat for about 20 min or until tender.

Roughly chop up the cilantro.  When the rice is done stir in cilantro, squeeze in lime juice and then salt and pepper to taste.

Now on the the chicken  Make this while the rice is cooking

Its a simple breaded chicken
1 cup of flour
1 teaspoon of cayanne pepper
4ish chicken tenders
1 cup of milk
1 egg
panko bread crumbs

Whisk together flour and pepper and separately whisk egg and milk.  Dip chicken in milk and then coat in flour.  Dip in milk and then cover with panko. 

Pan fry with a little oil until golden brown about 4-5 min per side

Now on to the sauce
3ish chipotle peppers
1 tablespoon of honey
13 cup of brown sugar
3 tablespoons of katechup
3 tablespoons of apple cider vengar
3 tablespoons of hot sauce
1 tablespoon of cornstarch

Whisk together all the ingredients except peppers into a cold sauce pan and then heat over medium low heat. 

Food process the peppers and then whisk into sauce and bring to a simmer.  Add water to reach desired consistency

Spoon sauce onto chicken.  Place some rice in a slighly warmed corn tortilla.  Add a piece of chicken and sprinkle with feta.  I topped with a thin source cream with lime zest in it.