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Heat 2 tablespoons olive oil over medium heat in a large sauté pan. Add diced onions and cook until softened, about 2 minutes.
Toss chicken with 1 teaspoon kosher salt and 0.5 teaspoon freshly ground black pepper. Add chicken to pan and cook over medium-high heat until lightly browned, approximately 5 minutes.
Push chicken to one side of pan. Add remaining 1 tablespoon olive oil to the other side, then add uncooked rice. Sauté rice for 2 minutes, stirring, until lightly golden.
Stir in black beans, diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin. Mix thoroughly and bring to a simmer.
Cover, reduce heat to low, and cook for 20 minutes until the rice is tender and all liquid is absorbed.
Uncover, taste, and add additional salt and pepper as needed. Stir gently to combine.
Evenly sprinkle grated cheese over the surface, cover, and let stand off the heat for 2-3 minutes until cheese has melted.
Top with fresh diced tomatoes, green onions, sour cream, and guacamole before serving.