Sear the chicken thighs (optional but recommended). Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Add the chicken thighs in a single layer — you should hear a steady sizzle. Cook for 3–4 minutes per side until the surface turns golden brown and releases easily from the pan. The edges will look slightly crispy and the meat will feel firm to the touch. Transfer the chicken to a plate. This step builds depth of flavour, but if you're short on time, you can skip it.

Sauté the aromatics. In the same pan (no need to wipe it), add the diced onion and cook for 3–4 minutes, stirring occasionally. The onion will turn translucent and soft, and the edges will begin to brown. Add the minced garlic and cook for 30 seconds until it smells fragrant and loses its raw edge. Scrape the mixture into the slow cooker.

Layer the ingredients in the slow cooker. Add the diced bell peppers, canned tomatoes with their juices, drained black beans, and the rinsed rice. Sprinkle the cumin, smoked paprika, oregano, salt, and black pepper over the top. Place the seared chicken thighs on top of the rice mixture. Pour the chicken stock around the chicken (not directly on top, to keep the rice from becoming too wet). Do not stir.

Cook on low for 4 hours. Cover the slow cooker with the lid and set it to low heat. After about 2 hours, you'll smell the cumin and paprika permeating the kitchen. At the 3-hour mark, the rice will look plump and the chicken will be tender enough to pull apart with a fork. Do not lift the lid during the first 3 hours, as this releases steam and affects the rice's texture.

Shred the chicken and stir. After 4 hours, remove the lid carefully — steam will billow out. Use two forks to shred the chicken thighs directly in the slow cooker. The meat should pull apart easily with almost no resistance, and the shreds will be moist and tender. Stir everything gently until the rice, chicken, and vegetables are evenly combined. The rice should be fully cooked and tender, and the mixture will look thick and slightly saucy.

Finish with lime and coriander. Squeeze the lime juice over the top and stir once more. The lime brightens the dish and cuts through the richness of the chicken. Sprinkle fresh coriander on top if you like. Let it rest for 5 minutes before serving — this allows the rice to absorb any remaining liquid and the flavours to settle.