Stepwise Method:

• Start by pounding your chicken breasts to an even thickness. This ensures they cook evenly and stay juicy. Season the chicken on both sides with 3/4 tsp kosher salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp freshly ground black pepper.
• In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside on a plate.
• In the same skillet, add the chopped onion and red bell pepper. Sauté for about 3-4 minutes until they are softened. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
• Stir in 1 tsp kosher salt, 1/2 tsp cumin, and 1/2 tsp chili powder into the vegetable mix. Add the jasmine rice, diced tomatoes, and 3 1/2 cups chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
• After the rice is cooked, stir in the black beans and corn. Nestle the cooked chicken breasts back into the skillet, cover, and cook for another 5 minutes until everything is heated through.
• Sprinkle the shredded Monterey Jack cheese over the chicken and rice, cover the skillet again, and let it sit for about 3-5 minutes until the cheese melts beautifully.
• To serve, scoop the chicken and rice onto plates or into bowls. Top with chopped avocado, a generous dollop of sour cream, and sprinkle with fresh cilantro. Serve with lime wedges on the side for a burst of zesty flavor.