Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with cumin, chili powder, garlic powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.

Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.

Stir in the rice, chicken broth, corn, and black beans. Bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and has absorbed the liquid.

Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.