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In a medium bowl, toss the chicken with 1¼ teaspoons turmeric, ½ teaspoon salt and ¼ teaspoon pepper; let stand 15 minutes.
In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook, stirring, until lightly browned, 10 to 12 minutes.
Add the onion, garlic, cumin, the remaining ½ teaspoon turmeric and ½ teaspoon each salt and pepper. Cook, stirring, until well-browned drippings have formed on the pot, about 2 minutes.
Add half of the tomatoes and ⅓ cup water; cook, scraping up the browned bits, until the tomatoes have softened and the liquid has cooked off, 4 to 5 minutes.
Stir in the rice and corn, then 2 cups water. Bring to a boil, stirring and scraping the bottom of the pot. Cover, reduce to low and cook, undisturbed, until the rice has absorbed all the liquid, 15 to 20 minutes.
Meanwhile, in a small bowl, stir together the remaining tomatoes, the cilantro, lime juice and a pinch each of salt and pepper; set aside.
When the rice is done, remove from the heat. Let stand, covered, 10 minutes. Using a fork, fluff the rice, then taste and season with salt and pepper. Spoon on the tomato-cilantro mixture, along with any juices.