Prep the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne (if using), salt, and pepper. Sprinkle half the spice mix over the chicken and rub to coat. Save the rest for the veggies.

Heat the pan: Set a large skillet (12 inches) over medium-high heat and add 1 tablespoon of oil. When it shimmers, add the chicken in a single layer. Cook without moving for 4–5 minutes until well browned.

Flip and finish searing: Flip the chicken and cook another 3–4 minutes. The chicken doesn’t need to be fully cooked yet. Transfer to a plate and tent loosely with foil.

Sauté the veggies: Add the remaining 1 tablespoon oil to the skillet. Add onion and bell peppers (and jalapeño, if using). Season with a pinch of salt and cook 4–6 minutes, stirring, until softened and lightly charred at the edges.

Bloom the spices: Add minced garlic and the remaining spice mix to the pan. Stir 30 seconds until fragrant. This step helps the spices release their flavor.

Build the skillet: Stir in the fire-roasted tomatoes (with their juices), black beans, and corn. Bring to a gentle simmer. Taste and adjust salt if needed.

Return the chicken: Nestle the chicken thighs and any juices back into the skillet. Reduce heat to medium-low, cover, and cook 6–10 minutes, or until the chicken reaches an internal temperature of 165°F and is tender.

Finish with lime and cilantro: Uncover, add lime zest and juice, and sprinkle with cilantro. If using cheese, scatter it over the top and let it melt for 1–2 minutes off the heat.

Serve: Spoon into bowls over rice or tuck into warm tortillas. Top with sliced avocado, sour cream, or a dash of hot sauce if you like.