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Place the chicken in a bowl. Add the paprika, cumin, oregano, chilli flakes and salt. Add a crack of black pepper and toss using tongs to evenly coat.
Heat the olive oil in a non-stick pan over a medium heat. Add the chicken to the pan and sear for 1 minute on each side. Transfer to a bowl and set aside.
Add the red onion and garlic to the same pan, adding an extra splash of oil if needed. Saute for 2 minutes. Then add in the capsicum, black beans and frozen corn. Sauté for 3 minutes. Add tinned tomatoes, rice and vegetable stock and bring to the boil. Once boiling add the chicken back in, cover with a tight-fitting lid, reduce the heat and simmer for 15 minutes.
After 15 minutes, remove the lid and add the grated cheese. Cover with the lid again and leave for 2 minutes. Then turn the heat off and leave to rest for 10 minutes. Don’t remove the lid. Allowing the rice to rest will ensure the rice is properly cooked.
When ready to serve, remove the lid and top with jalapeno slices, spring onion tops and avocado, if using.