Prep Your Ingredients: Pat chicken breasts dry and cut into bite-sized pieces or thinner cutlets. Mince garlic cloves. Zest and juice limes and orange. Chop onion. Rinse black beans. Measure out spices.

Marinate & Cook the Chicken: In a bowl, toss the chicken pieces with some of the minced garlic (about 3 cloves), the zest and juice of one lime, about 1 tbsp of the cumin, the oregano, smoked paprika, chili powder, a pinch of salt, and pepper. Let it sit for at least 10-15 minutes. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.

Cook the Flavorful Rice: In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add half of the chopped onion and cook until softened, about 3-4 minutes. Add about 2 more minced garlic cloves and cook for another minute until fragrant. Add the jasmine rice and stir for about a minute to toast it slightly. Pour in the chicken broth, add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer according to package directions (usually about 15-18 minutes), until the liquid is absorbed and the rice is tender. Keep it covered off the heat for 5 minutes before fluffing with a fork.

Season the Black Beans: While the rice is simmering, let's make those beans sing! In the same skillet you cooked the chicken (or a separate small pot), add the remaining 1 tablespoon of vegetable oil over medium heat. Add the rest of the chopped onion and cook until softened, about 3-4 minutes. Add the remaining minced garlic (about 2 cloves) and the rest of the ground cumin (about 1 2/3 tbsp). Cook for about 30 seconds until fragrant, stirring constantly. Add the drained and rinsed black beans, the juice of the remaining 2 limes, the orange juice, and a splash of the orange zest. Stir well to combine. Let the beans simmer gently for about 5-10 minutes, allowing the flavors to meld. Taste and add salt and pepper as needed. You can add a tiny splash of broth or water if they seem dry.

Assemble Your Bowls: Divide the fluffy rice among your bowls. Top with the seasoned black beans and the cooked Cuban chicken. Sprinkle generously with fresh chopped cilantro and the remaining lime and orange zest. Add a little extra lime juice if you like a brighter flavor.