Begin by chopping your boneless, skinless chicken into uniform bite-sized pieces, ensuring they cook evenly. Next, dice bell peppers and onion, setting them aside for later. Take a moment to measure out your spices, including cumin and chili powder.

In a large non-stick skillet, heat a tablespoon of oil over medium heat. Once shimmering, add the prepped chicken pieces and season with salt. Sauté for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F.

Add the diced bell peppers and onion to the skillet with the cooked chicken. Stir everything together and let it cook for an additional 3-5 minutes, until the vegetables soften and become vibrantly colorful.

Once the vegetables are tender, stir in your canned black or pinto beans along with the cumin and chili powder. Allow the mixture to heat through for about 2-3 minutes, stirring occasionally.

Remove the skillet from the heat, and freshly chop some cilantro to sprinkle on top. Just before serving, squeeze fresh lime juice over the dish for an added burst of brightness.