In a large skillet, heat the cooking oil over medium heat.

Season the chicken thighs with salt, pepper, cumin, and paprika. Add them to the skillet, browning on all sides. Remove and set aside.

In the same skillet, add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened—about 3-4 minutes.

Stir in the rice and cook for 2-3 minutes, letting it toast slightly.

Pour in the diced tomatoes and chicken broth, stirring to combine. Bring to a boil.

Return the browned chicken to the skillet, cover, and reduce heat. Let simmer on low for 20-25 minutes, until the rice is cooked and the liquid is absorbed.

Mix in the shredded cheese until melted and creamy.

Serve hot, garnished with fresh cilantro.