1-Sauté the diced onions in 2 tablespoons of olive oil until they soften, which takes about 2-3 minutes to build a flavorful base.

2-Season the chicken pieces with salt and pepper, then add them to the pan and brown over medium-high heat the chicken doesn’t need to cook all the way through at this point.

3-Push the chicken to one side, add the remaining 1 tablespoon of olive oil, and sauté the uncooked rice until it’s slightly toasted and golden, about 1-2 minutes.

4-Stir in the drained black beans, drained diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, cumin, and smoked paprika to combine everything.

5-Bring the mixture to a simmer, cover the pot, reduce heat to low, and cook for about 20 minutes or until the rice is tender and the chicken is fully cooked.

6-Taste and adjust seasoning with salt and pepper as needed to perfect the flavors.

7-Remove from heat, squeeze fresh juice from the lime over the mixture, sprinkle with the shredded cheese, and cover again; let it stand for 2-3 minutes to melt the cheese.

8-Garnish with fresh diced tomatoes, green onions, sour cream, and guacamole before serving for that extra pop of taste and texture.