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In a small bowl, mix together the spices and the salt. Sprinkle the seasoning over both sides of the chicken.
Heat the oil in a dutch oven over medium-high. Add the chicken thighs (splay them out so a lot of the skin touches the plan) and sear for six minutes. Flip and sear another six minutes, getting good browning all over. Add the garlic and onion and sauté about five minutes, letting the veggies get tender and perfect. Add the diced tomatoes, white rice and chicken stock. Bring to a boil, reduce the heat and simmer (lid partially on) for about 15 minutes, until the rice is tender.
Off the heat, add the chopped cilantro. Stir to let it wilt into the soup. Taste for salt. Need any? Tiny pinch? You’re good!
Ladle the soup into bowls and garnish with extra cilantro, lime wedges (gotta have that brightness right at the end!) and shredded cheese. YUMMMM, guys. All the yum.
Serves six!