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Cut the chicken into bite sized pieces and chop the onion and bell peppers. Mince the garlic.
Heat a large skillet on medium-high heat. Add the olive oil and heat until it shimmers.
Add onion and red & green bell peppers and saute until soft, about 3-4 minutes.
Add garlic until fragrant, about 30 seconds and then add the chicken bites and seasonings to the onion mixture. Stir to make sure the chicken is coated in the seasonings.
Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
Add the can of diced tomatoes (no need to drain), uncooked rice, and broth. Give it a good stir and bring everything to a boil.
Reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked, stirring occasionally.
Remove the lid and add the black beans and corn. Stir until well combined and cook another 2-3 minutes.
Turn off the heat. Add the cheese, cilantro, and squeeze of lime. Give everything one last good stir and let the cheese melt.