For the taco salad:
1) Preheat the oven to 200C/Gas 6.
2) Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty tins, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tbsp of the olive oil. Drape the tortillas over the tins and bake until firm, about 5 to 7 mins. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 mins.
3) Heat the remaining 1 tbsp of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 mins. Stir in the garlic and cook until fragrant, about 1 min. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 120ml water, cooking until slightly thick, about 5 mins, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
4) Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped coriander. Drizzle with a little olive oil and serve with lime wedges.
For the adobo griddled chicken:
1) Combine all of the ingredients, except chicken and cooking spray, in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
2) Season chicken with the adobo seasoning. Heat a griddle pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the griddle pan and cook for 3 to 5 mins on each side depending on the size of the breasts.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.