Heat a cast iron grill on medium high heat. Season the chicken on both sides with salt and pepper. Grill each side of the chicken until you get nice grill marks. Set aside.

In a medium saucepan over medium heat, add the oil. Once hot, add the garlic and cook for one minute until fragrant. Add the chili powder, cumin, and cinnamon. Cook for 30 seconds until fragrant. Add the tomato sauce, chocolate, and almond butter. Stir to combine. Bring to a simmer and return the chicken back into the saucepan. Cook for 8-10 minutes or until your chicken is cooked through.

In another saucepan over medium heat, add the oil. Once hot, add the onions and cook for 3 minutes until translucent and soft. Add the garlic and cook until fragrant. Add the can of black beans and bring to a simmer. Taste to salt and pepper.

Heat a saucepan over medium heat with the unsalted butter. Once melted, add the rice and cook for 1- 2 minutes tossing it in the butter. Season with salt and pepper. Add the stock and bring to a boil then back down to a simmer. Cook for 15 minutes or until almost all of the liquid has been absorbed. Let it side covered for 10 minutes off the heat.

To plate, serve the chicken generously coated with the mole. Top with sesame seeds. Form the rice in a round plastic takeout container and unmold onto the place. Serve along side with the beans.