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Season the chicken thighs on both sides with salt and pepper.
Heat the olive oil in a large, high-walled skillet over medium heat. Place the chicken thighs in the pan, skin-side down, and cook for about 5 minutes, or until skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove from the pan.
Add the onion to the same pan and cook until translucent, about 5 minutes.
Add the rice, stir to coat in the oil, and toast for 3 minutes.
Add the garlic, then pour in the chicken broth. Place the chicken, skin-side up, on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until the rice is tender.
Remove the chicken from the pan and stir in the black beans, cilantro, and lime juice.
Serve the chicken over the rice, garnished with more cilantro.