In a large skillet or pot, heat the olive oil over medium heat. Add the chicken pieces, salt, black pepper, paprika, garlic powder, onion powder, thyme, and cayenne pepper (if using). Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

Add the chopped onion, minced garlic, and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables are softened.

Stir in the rice, diced tomatoes (with juices), black beans, and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

In the last 5 minutes of cooking, stir in the frozen peas. Remove from heat and let it sit, covered, for an additional 5 minutes.

Fluff the rice with a fork and garnish with sliced green onions before serving.