Preheat the oven to 450°F. Combine the black beans and cumin in a saucepan and heat all the way through. Squeeze in the lime juice and adjust the seasoning with salt and pepper. Remove from heat, but warm before serving. Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt and pepper and sear in the hot pan for 3 to 4 minutes on the first side, until a nice crust develops, then flip. Cook for another 3 to 4 minutes, then spoon the salsa over the meat, top with the cheese, and place in the oven. Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minutes. Divide the beans among 4 plates, top with the chicken, and garnish with cilantro.