Rinse rice under cold water and cook according to package directions using broth for extra flavor.
Drain and rinse black beans, then heat in a small saucepan with a pinch of cumin.
Heat half the olive oil in a large skillet over medium-high heat.
Add diced chicken to the skillet, season with half of your cumin, chili powder, and smoked paprika, and cook until golden and cooked through.
Remove chicken from the skillet and set aside.
Heat the remaining olive oil in the same skillet and sauté the onion, bell peppers, and garlic until tender-crisp.
Divide cooked rice into four meal prep containers.
Top each container with the sautéed chicken, vegetable mixture, and seasoned black beans.
Sprinkle with shredded cheddar cheese and fresh cilantro.
Seal and refrigerate for up to 4 days.