1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces

3 cups cooked white or brown rice

3 bell peppers, sliced (red, yellow, green)

1 medium red onion, sliced into wedges

2 tablespoons olive oil

2 cloves garlic, minced

1 ½ cups shredded Mexican cheese blend

¼ cup chopped fresh cilantro

1 lime, cut into wedges

1 can (15 oz) black beans, drained (optional)

½ cup corn (optional)

1 jalapeño, thinly sliced (optional)

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon cayenne pepper (optional)

½ teaspoon salt

¼ teaspoon black pepper