Mix all of the spices together in a small bowl and set aside.
Heat a large saute pan that has a lid over medium high heat. Add 1 tablespoon of oil and let that heat through for 1 minute. Add shredded chicken and evenly sprinkle half of the seasoning mixture over the top and stir. Cook 2 minutes until it is heated through. Transfer to a plate and cover to keep warm.
To the same pan, add remaining tablespoon of oil and add a glob of butter. Add diced onions and bell peppers. Cook over medium heat for about 4-5 minutes until softened. Add garlic cloves and cook for an additional minute, stirring frequently until quite fragrant.
Add tomatoes, black beans, remaining spice mixture, salt, and chicken broth. Stir together well and then stir in rice.
Bring to a boil over medium heat and cover with lid, reducing heat to low and simmering for about 15 minutes, stirring halfway through. When no excess liquid remains and rice has become tender, turn off and remove from heat.
Fluff rice with a fork or a wooden spoon/spatula and stir in half of the cheese. Add fresh cilantro, lime juice, corn, and cooked chicken. Top with remaining cheese, cover and let everything sit for a few minutes, until cheese has melted.
Serve and top off with extra cilantro, lime wedges, crushed tortilla chips and a dollop of sour cream or yogurt if you'd like. Enjoy!