• Preheat the oven to 350℉.

Cook the Chicken:

• Trim the excess fat off the chicken thighs and pat dry. Season the chicken evenly with salt and taco seasoning.
• Heat the oil in a large oven-safe skillet over medium-high heat. Working in batches as needed, add the chicken in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a clean plate and set aside. The chicken does not need to be fully cooked through as it will continue to cook in the oven.

Cook the Rice and Veggies:

• Reduce the heat to medium and add the bell peppers, onions, and garlic. Cook, stirring, until the veggies are tender, about 4 minutes.
• Add the rice, salt, and taco seasoning. Cook, stirring, until the rice is fragrant and lightly browned, about 2 minutes.
• Add the lime zest, lime juice, chicken broth, and cilantro leaves and stir to combine. Bring to a simmer. Nestle the chicken back into the skillet. Cover the skillet, carefully transfer to the oven, and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender and the chicken is cooked through, 7 to 9 minutes.
• Remove from the oven and fluff the rice with a fork. Garnish with more cilantro.

Serve and Enjoy:

• To serve, spoon the chicken and rice onto plates and garnish as desired. I like to top mine with some sliced jalapenos, a dollop of guacamole, sour cream, and tortilla chips for scooping and crunch!