In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook until golden. Add the chipotles in adobo and cook, stirring, to "fry" the peppers. Add the honey and chicken stock and bring to a simmer, stirring to dissolve the honey. Remove from the heat and purée the sauce with an immersion blender. Return to the heat and add the butter, whisking constantly until melted. Season with lime, salt and pepper. Cool fully.
When the marinade is fully cooled, coat the chicken with 3/4 of the glaze and marinate for 4-12 hours. Reserve the remaining glaze for cooking.
Preheat the oven to 400°F.
On a baking sheet, toss the chorizo, garlic and diced yellow onion with the oil and a pinch of salt and roast for 15 minutes, until the onion is golden and the chorizo is browned. Roughly chop or crumble the chorizo.
Place the rice, 2 cups of water and a pinch of salt in a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 20 minutes. Fold in the roasted onion, chorizo, cilantro, pinto beans, cumin, salt and pepper to taste.
On a baking sheet, toss the tomatillos, onions and jalapeño with the olive oil and a pinch of salt. Roast for 20 minutes. Transfer to a blender with the remaining salsa ingredients and purée until smooth. Season to taste and chill.
Arrange the chicken on a baking sheet, discarding the excess marinade, and roast for 10-15 minutes, until cooked through. Brush with the reserved glaze and let the chicken rest for 5-10 minutes before slicing.
Combine all of the ingredients for the corn tomato salsa in a bowl. Season to taste.
To serve, divide the chorizo rice between plates. Top with chicken, tomato corn salsa and drizzle with tomatillo salsa.