In a medium bowl, combine the salt, pepper, 1 tablespoon cumin, 1 tablespoon chili powder, garlic powder, and onion powder. Mix well.

Remove 1 tablespoon of spice mix and set aside for later use. Sprinkle the chicken thighs with the remaining spice mixture making sure to coat all sides.

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then add the seasoned chicken. Cook chicken for 5-7 minutes on each side until it is cooked through. You will know it is done when an instant-read thermometer placed in the middle of the thigh reads 165 degrees F.

Once the chicken is cooked remove the chicken and set aside on a plate.

Add the remaining 1 tablespoon of olive oil to the skillet along with the diced onions. Cook until onions begin to soften, approximately 3-5 minutes.

Add the garlic and continue to cook for one minute.

Add the corn, black beans, diced tomatoes, and remaining seasoning mix. Stir mixture together and cook for 2-3 minutes.

Add the rice to the pan and pour the chicken broth over it. Use your spoon to scrape up any brown bits from the bottom of the pan. Make sure the broth fully covers the rice.

Bring the mixture to a boil and then reduce heat to low and cook for 20 minutes.

After 20 minutes remove the pan from the heat without removing the cover and let the pan sit for an additional 5 minutes.

Remove the lid and use a fork to fluff the exposed rice.

Place the chicken back in with the rice and garnish with cilantro. Serve hot.