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Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.
Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.
While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.
Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
Set aside in a medium bowl and toss with the hot sauce.
Pour ¾ cup rice in each bowl, top each with ¼ cup beans and cheese, divide the chicken over the bowls.
If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.