Combine the rice, water, butter, bay leaf, and salt in in a medium sauce pan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer undisturbed for 18-25 minutes or until liquid is absorbed. Remove to heat and keep the cover on for another 5 minutes. Transfer the rice to a bowl, fluffing with a fork. Stir in the cilantro and season with lime juice, salt and pepper to taste.

Preheat the oven to 425 degrees. In a bowl, toss the sweet potatoes and onions with the coconut oil, maple syrup, paprika, and chili powder. Season generously with Kosher salt and a few turns of pepper. Spread onto one or two baking sheets, depending on the size. Roast for 15 minutes and stir. Return to the oven and roast for an additional 10-20 minutes or until sweet potatoes are soft and starting to caramelize around the edges.

Combine all the ingredients in a sauce pan over medium heat. Cook until heated through, stirring occasionally. Remove from heat.

Spread the burrito shell out. Layer the rice, sweet potatoes, black beans, and chicken a little right of center, leaving an inch on the bottom and the top. Cover with cheese. Fold the bottom part of the shell up and top part down, then roll the burrito from right to left. Repeat with remaining shells and fillings. Wrap in saran wrap then place in a zip lock freezer bag for storage. To reheat, remove from saran wrap, wrap in a damp paper towel, and microwave the burrito for 1 minute. Flip over, and microwave an additional minute, if needed. Place in the toaster oven for a few minutes, if desired. Serve with sour cream, salsa, guacamole, or hot sauce.