In a blender, purée the chipotle in adobo, mustard, lemon juice, honey, vinegar, paprika, salt and water. With the motor running, slowly drizzle in the oil until emulsified. Coat the chicken in half of the marinade and marinate for 4-12 hours.
Preheat the oven to 350°F.
Bring the rice, 2 cups of water, and ½ teaspoon salt to a simmer in a medium saucepan. Reduce heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes.
Remove the chicken from the marinade and place on a baking sheet. Roast for 15-20 minutes, until cooked through. Let the chicken rest for 5-10 minutes before dicing.
For the cilantro rice, in a blender, purée the oil, water, spinach, cilantro, lime juice, garlic and salt until smooth. Fold the cilantro purée into the cooked rice.
Heat a grill to high heat. When hot, sear the pineapple rings on both sides for grill marks. Let cool, then dice the grilled pineapple. Toss with the red onion, habanero, jicama and cilantro in a bowl. Season to taste.
Combine all of the cumin black bean ingredients in a bowl.
Divide the chicken between the tortillas and top with salsa. Serve with lime, beans and rice on the side.