In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the onion is translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the rice, taco seasoning, cumin, and paprika. Cook for 1-2 minutes, allowing the rice to toast slightly.

Return the cooked chicken to the pot. Add the black beans, diced tomatoes (with juices), chicken broth, and corn. Stir to combine all ingredients thoroughly.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.

Once the rice is tender, remove the pot from heat. Let it sit covered for an additional 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro. Serve with lime wedges on the side.