1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven. Sauté the diced onion until softened.

2. Season the diced chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

3. Add the chicken to the pan and cook over medium-high heat until it starts to brown.

4. Push chicken to one side of the pan. Add 1 tablespoon olive oil to the other side, then sauté the uncooked rice for 2 minutes, until some grains turn golden.

5. Stir in the drained diced tomatoes, black beans, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin.

6. Bring to a simmer. Cover, reduce heat to low, and cook for about 20 minutes or until the rice is tender.

7. Season with additional salt and pepper to taste.

8. Squeeze fresh lime juice over the mixture. Sprinkle cheese over the top, then cover and let sit off heat for 2–3 minutes until the cheese melts.

9. Garnish with fresh diced tomatoes, green onions, sour cream, and guacamole. Serve hot!