#1. In a small bowl, combine cumin, paprika, chili powder, salt and ground pepper. Season chicken generously with spice blend. #2. Add oil to a large pan over medium-high heat. Add chicken cutlets, cooking each side for 4-5 minutes. Place chicken on a plate to rest. #3. To the same pan, add onion, red pepper, and jalapeño. Sauté until onions are translucent, for 2-3 minutes. Season with salt & pepper. Add butter, garlic cloves & rice. Sauté for 2-3 minutes, stirring constantly, until rice is golden, about 5 minutes. #4. Add diced tomatoes & chicken broth. Stir until well combined. Bring to a boil, cover & reduce the heat to simmer. Simmer for 20-30 minutes or until the liquid is evaporated. #5. Mix in corn and place chicken on top of the rice blend. Sprinkle with shredded cheese. Cover to melt, about 2 minutes. Garnish with fresh cilantro, sour cream, lime wedges, and sliced avocado. Enjoy!