Make salsa macha. Remove stem and seeds from guajillo, ancho, and chili de arbol. Pulse peppers in a food processor until finely chopped.

Combine oil, almonds, pumpkin seeds, sesame seeds, and sliced garlic in a medium pot. Bring to a simmer over medium-low heat and continue to cook until garlic turns golden brown, about 5 minutes. Remove from heat and add chilies and chopped dates. Let cool.

Transfer salsa to a food processor and add apple cider vinegar and salt. Pulse until mixture is finely chopped but pureed. Set aside.

Make cilantro lime crema. Combine sour cream, cilantro, and lime juice in a blender and puree until smooth. Season with salt and pepper and set aside.

Prepare chicken. Combine olive oil, soy sauce, chipotle, adobo sauce, lime juice, chili powder, paprika, garlic powder, cumin, oregano, and salt. Pour marinade over chicken, tossing to coat.

Melt 1 tablespoon butter in a large pot over medium heat. Lay chicken in an even layer and cook until browned. Flip and brown on the other side. Remove chicken and set aside.

Add onion and chopped bell peppers to the pot and saute until vegetables are softened. Add garlic and saute for 30 seconds. Add rice and remaining 1 tablespoon butter, tossing to coat.

Add chicken broth and nestle chicken on top. Bring to a boil, cover the pot, and reduce heat to low. Continue to cook for 15-20 minutes or until rice is tender. Let sit for 5 minutes.

Serve chicken and rice with cilantro lime crema and salsa macha.