Heat oil in a large pot over medium heat. Add chicken thighs and sear until golden brown on both sides, about 6-8 minutes. Remove and set aside.

In the same pot, add diced onion and minced garlic. Sauté for about 3-4 minutes until translucent.

Sprinkle in garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper. Stir for 1 minute until fragrant.

Add diced red capsicum and cook for 2-3 minutes until softened.

Stir in uncooked long grain rice until fully coated.

Pour in chicken stock, tomato passata, frozen corn, and black beans. Mix well.

Nestle the seared chicken back into the pot. Bring to a boil, cover, and simmer for 30 minutes.

Check that the rice is tender and the chicken is fully cooked.

Squeeze fresh lime juice over the dish and garnish with chopped cilantro.

Serve hot and add optional jalapeños for extra heat.