Preheat oven to 375 degrees.
In a large dutch oven, heat the oil over medium heat. Add the onion, garlic, coriander and cumin. Sauté, stirring occasionally, for 5 minutes.
Add the orange juice, dark brown sugar, water, chipotle peppers and adobo sauce. Stir to combine.
Add the chicken thighs and bring to a simmer. Remove from the stovetop, cover and bake for 35 minutes or until the chicken is tender and cooked through.
While the chicken is cooking, add the rice, lime juice, butter and water to a medium saucepan with a tight fitting lid.
Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is ready.
Serve the chicken over rice, garnished with cilantro microgreens.