Make the marinade. In a bowl, mix the zest of 2 limes, juice of 2 limes, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder or paprika, 1 teaspoon salt, and a few grinds of black pepper. Add a small handful of chopped cilantro stems and leaves for extra punch.

Prep the chicken. Pat the chicken dry. If using breasts, slice them horizontally to make cutlets for quicker, even cooking. Add the chicken to the marinade and toss to coat. Let it sit for 20–30 minutes at room temperature, or up to 4 hours in the fridge.

Rinse and toast the rice. Rinse the rice under cold water until the water runs mostly clear. Drain well. In a large skillet or Dutch oven, heat 1 tablespoon oil over medium heat. Add the rice and toast for 2 minutes, stirring, until it smells nutty. Transfer to a bowl and set aside.

Sear the chicken. In the same skillet, add a little oil if needed and heat over medium-high. Shake excess marinade off the chicken and sear 3–4 minutes per side until golden. Remove to a plate. Don’t cook through yet; it will finish with the rice.

Deglaze and build flavor. Lower heat to medium. Add another minced garlic clove and, if using, 1/4 cup finely chopped onion. Cook 1 minute. Pour in 1/4 cup broth and scrape up browned bits. That’s pure flavor for the rice.

Cook the rice. Add the toasted rice back to the pan. Pour in 2.25 cups broth (start on the lower end; you can add more if needed). Stir in 1/2 teaspoon salt and a pinch of cumin. Bring to a gentle boil, then reduce to a low simmer. Nestle the chicken and any juices on top of the rice. Cover and cook 15–18 minutes, or until the rice is tender and the liquid is absorbed.

Rest and finish. Turn off the heat. Let the pan sit, covered, for 5–10 minutes to steam. Fluff the rice with a fork. Stir in the juice of 1 more lime, a big handful of chopped cilantro, and taste. Add more salt, lime, or a tiny drizzle of honey if you want more balance.

Optional add-ins. Fold in 1 cup thawed corn or a drained can of black beans in the last 5 minutes of cooking. For heat, add red pepper flakes or a minced jalapeño with the garlic.

Serve. Spoon chicken and rice into bowls. Top with extra cilantro, lime wedges, and a drizzle of olive oil if you like. A dollop of plain yogurt or sour cream is also great.