1. Prepare the Spice Blend and Chicken:
In a small bowl, combine all the ingredients for the Fajita Spice Blend: chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne (if using), salt, and pepper. Mix well. Place the cubed chicken in a medium bowl and sprinkle with about half of the spice blend. Toss until the chicken is evenly coated.

2. Sear the Chicken:
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once the oil is hot, add the seasoned chicken in a single layer. Cook for 2-3 minutes per side, until golden brown. The chicken doesn’t need to be fully cooked through at this point. Use a slotted spoon to remove the chicken from the skillet and set it aside on a plate.

3. Sauté the Vegetables and Aromatics:
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion and bell peppers. Cook, stirring occasionally, for 5-7 minutes, until they have softened and have some lightly charred spots. Add the minced garlic and the remaining half of the fajita spice blend to the skillet. Cook for 1 minute more, stirring constantly, until the spices are very fragrant.

4. Toast the Rice and Deglaze:
Add the uncooked rice to the skillet with the vegetables. Stir constantly for about 1-2 minutes, allowing the rice to toast slightly in the oil and spices. This step helps the grains stay separate and fluffy. Pour in the chicken broth and the can of diced tomatoes with green chiles. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

5. Simmer and Cook:
Bring the liquid to a boil. Once boiling, return the seared chicken (along with any accumulated juices) to the skillet, nestling it into the rice mixture. Reduce the heat to low, cover the skillet tightly with the lid, and let it simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid or stir during this time.

6. Rest and Finish:
Remove the skillet from the heat and let it stand, still covered, for 10 minutes. This resting period is crucial; it allows the steam to finish cooking the rice perfectly, making it light and fluffy.

7. Fluff and Serve:
Uncover the skillet. Squeeze the fresh lime juice over everything and sprinkle with the chopped fresh cilantro. Use a fork to gently fluff the rice and mix in the cilantro and lime juice. Serve hot, directly from the skillet, with your favorite toppings.