Dirty Rice: Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Add the uncooked brown rice to the saucepan and stir to coat with the vegetables and oil. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted. Pour in the chicken stock and add chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Let it cool slightly before using.
Crispy Dirty Rice Patties: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture. Add the cooked rice mixture to the mashed black beans. Mix well. Stir in the breadcrumbs and flour. If the mixture is too dry, add water, 1 tablespoon at a time, until it reaches a consistency that can be shaped into patties. Shape the mixture into 8 equal-sized patties. Place the patties on a baking sheet lined with parchment paper. Make sure they aren't touching each other. Place the baking sheet in the freezer for 30-60 minutes. You want them to be firm but not completely frozen solid. Heat vegetable oil in a large skillet over medium heat. Fry the patties for 4-5 minutes per side, or until golden brown and crispy. Set aside.
Green Onion Garlic Chicken: In a blender or food processor, combine green onions, garlic, white wine, olive oil, lime juice, oregano, cumin, smoked paprika, salt, and pepper. Blend until smooth. In a bowl, add chicken thighs and the blended green onion garlic marinade. Marinate for at least 30 minutes, or up to a few hours in the refrigerator. Preheat your grill to medium-high heat. Grill the chicken thighs until cooked through, about 5-7 minutes per side. While the chicken is grilling, in a small saucepan, combine the remaining marinade and bring it to a simmer. Cook until it thickens slightly. Brush the grilled chicken with the thickened marinade.
Pickled Pink Peppercorns: In a small saucepan, apple cider vinegar, water, granulated sugar. Bring to a simmer over medium heat until sugar dissolves. Put the pink peppercorns in a container and pour the hot liquid over it. Let sit and cool. Its best to let rest overnight before using.
Pineapple Relish with Pickled Pink Peppercorns: In a bowl, combine diced pineapple, green onion, lime juice, sriracha, and drained pickled pink peppercorns. Mix well.
Chipotle-Apricot Sauce: In a small saucepan, combine dried apricots and enough water to cover them. Bring to a simmer and cook until apricots are softened (about 15 minutes). Drain. In a food processor or blender, combine softened apricots, chipotle peppers (and adobo sauce), pepitas, sour cream, lime juice, and honey. Blend until smooth.
Avocado Mash: In a bowl, mash avocados with a fork. Add lime juice and chili lime seasoning. Season with salt and pepper to taste.
Assembly: Take the crispy dirty rice patty and spread some chipotle-apricot sauce on the patty. Top with avocado mash. Add grilled green onion garlic chicken. Spoon pineapple relish over the chicken.