Heat the oven: Preheat to 350°F.

Prepare the spice mix: Combine garlic powder, paprika, cumin, salt, cayenne, and black pepper in a small bowl.

Season the chicken: In a large bowl, mix 1 1/2 tablespoons of the spice blend with 1 tablespoon olive oil and lime juice. Add the chicken and coat well. Marinate up to 1 hour if time allows.

Sear the chicken: Warm the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until lightly browned. Transfer to a plate.

Cook the aromatics: In the same skillet, sauté the onion, garlic, and bell pepper for about 3 minutes, or until softened.

Build the rice base: Add the rice and stir to coat. Pour in the broth and tomato puree, then stir in the corn, black beans, and remaining spice mix.

Add the chicken: Nestle the chicken on top of the rice mixture.

Bake covered: Cover the skillet with a lid or foil and bake for 25 minutes.

Bake uncovered: Remove the cover and bake an additional 15 minutes, until most of the liquid is absorbed.

Rest: Let the skillet sit for 10 minutes so the rice can finish steaming.

Serve: Squeeze fresh lime juice over the dish, fluff the rice, and garnish with cilantro and optional jalapeños.