In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken thigh pieces and cook them until they are browned on the outside. This should take about 3 minutes.
Add the minced garlic, diced onion, smoked paprika, onion powder, and kosher salt and pepper to the skillet. Sauté for 2 minutes until the onions are softened, and the spices are fragrant.
Stir in the bell peppers, black beans, corn, diced tomatoes, white rice, and chicken broth. Bring the mixture to a boil and then reduce the heat to low.
Cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the rice is tender. Be sure to adjust the cooking time of the rice according to the package instructions.
Once cooked, taste it and adjust the seasonings if you like. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
Sprinkle the Mexican blend cheese over the top of the Fiesta Chicken and cover the skillet again. Let it sit for a few minutes until the cheese melts.
Serve the Fiesta Chicken warm, garnished with optional toppings and side dishes like chopped fresh cilantro, chopped green onions, corn chips, jalapeño slices, picante sauce, fresh pico de gallo, green chilis sliced or diced avocado, a dollop of Greek yogurt (or sour cream), cream cheese, tortilla chips, and a squeeze of fresh lime juice.
Rinse the black beans under cold water before adding them to the skillet. This removes excess sodium and starch, allowing their natural flavors to shine through.
To ensure your chicken is tender and juicy, use a meat thermometer to check for an internal temperature of 165°F (74°C). This guarantees safe and perfectly cooked chicken every time.