Rinse chicken breasts and pat dry, then pound until 1/2 thick.
In a small bowl, combine chile powder, cumin and 1/4 tsp salt.
Heat 1 T. oil in a large nonstick skillet.
Season both sides of chicken with spice mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
Add orange juice and maple syrup to skillet and cook for 1 minute to thicken slightly, stirring constantly.
Remove from heat, stir in chipotle chiles in adobo sauce and orange zest.
Add chicken back to skillet and stir into sauce and cook for 2-3.
Serve chicken over rice and spoon any excess glaze over chicken pieces.