Combine salt, cumin, smoked paprika, chili powder, and pepper
Season both sides of the chicken breasts with the spice rub.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side or until no longer pink.
Remove the chicken from the skillet, chop into bite-sized pieces, and set aside.
In the same skillet over medium heat, add the onion, red peppers, garlic, salt, cumin, and chili powder. Cook for 4 minutes, stirring frequently, until the onions are softened.
Add the rice and stir for 1 more minute.
Add the tomatoes and chicken broth. Bring to a boil, cover, and reduce the heat.
Simmer for 15 minutes or until rice is cooked.
Stir in the black beans, corn, and chopped chicken. Sprinkle the Monterey Jack Cheese evenly over the top. Cover and let the cheese melt for 2 minutes.
Serve each portion with a spoonful of sour cream, chopped avocado, cilantro, and a lime wedge.
