Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken cubes, season with smoked paprika, cumin, salt, and black pepper. Sauté for 6-8 minutes until golden brown.

Reduce heat to medium, add chopped red onion, red bell pepper, and corn kernels to the skillet. Sauté for 5-7 minutes until vegetables are tender.

Add rinsed black beans to the skillet, stir to combine, and cook for an additional 2 minutes.

To serve, divide cooked rice among bowls and top with chicken and vegetable mixture. Add sour cream, crumbled cheese, cilantro, and a squeeze of lime juice.