In a small bowl, mix garlic powder, cumin, chili powder, smoked paprika, chipotle powder, salt, olive oil, and lime juice. Rub this over both sides of the flank steak and marinate for at least 2 hours or cook immediately.

Heat a large skillet over medium-high heat and add a teaspoon of olive oil. Once shimmering, place the marinated steak in the skillet. Cook for 3-5 minutes on each side until desired doneness. Let rest for 5 minutes before chopping.

In a medium bowl, combine Greek yogurt, adobo juice, cumin, minced garlic, and lime juice to form the chipotle cream. Stir until smooth.

Sauté minced garlic in olive oil in a saucepan over medium heat for about 30 seconds. Add short grain rice and stir for 1 minute. Pour water, bring to a boil, cover and simmer for 20 minutes. Fluff with a fork, then mix in lime juice, butter, salt, and cilantro.

Assemble the bowls starting with the cilantro lime rice, then add chopped steak, charro beans, shredded lettuce, and drizzle the chipotle cream on top. Add additional toppings as desired.