Step 1

In a shallow bowl, whisk together the chili powder, 1 teaspoon of the ground cumin, 1 teaspoon of the salt, the smoked paprika, the garlic powder, and the onion powder.

Step 2

Place the chicken thighs on a cutting board and pat them dry.

Step 3

Place the chicken in the spice bowl, sprinkling and tossing to evenly coat. Set aside.

Step 4

In a heavy bottom skillet over medium-high heat, heat the olive oil until hot and rippling.

Step 5

Add the seasoned chicken to the hot oil and sear until golden. The chicken will not be cooked through.

Step 6

Transfer the seared chicken to a plate and do not wipe out the skillet.

Step 7

Melt the butter in the chicken juices in the same skillet.

Step 8

Whisk the flour into the melted butter and cook, stirring constantly, for about 2 minutes.

Step 9

Reduce the heat to low and gradually whisk the chicken broth into the flour mixture.

Step 10

Add the seared chicken, the black beans, the remaining cumin, the remaining salt, the pepper, and the cayenne pepper into the broth mixture.

Step 11

Bring the chicken and sauce mixture to a simmer, stirring constantly, until thickened.

Step 12

Transfer the chicken and sauce mixture away from the heat.

Step 13

Stir the sour cream, the green chilies, and the cheese into the chicken and sauce mixture until the cheese is melted and thoroughly combined.

Step 14

Stir the cooked rice into the chicken and sauce mixture.

Step 15

Top with the remaining cheese and cover the skillet until melted.

Step 16

Serve with your preferred toppings.