Season the chicken thighs with salt, pepper, cumin, and smoked paprika. Sauté onions and garlic in a skillet with a drizzle of olive oil over medium-high heat until fragrant. Briefly brown the chicken on both sides for an extra depth of flavor.

Transfer the browned chicken, sautéed onions, garlic, bell pepper slices, corn, yellow rice, and chicken broth into your slow cooker. Stir to combine.

Cover and cook on low for 4 hours. This gentle simmer infuses all the ingredients with robust flavors while keeping the chicken meltingly tender.

In a blender or food processor, combine fresh cilantro, olive oil, lime juice, and a pinch of salt. Blend until smooth to form your vibrant drizzle.

Serve the slow-cooked chicken and rice in bowls, drizzled generously with your cilantro blend. Complete the dish with a splash of your favorite simmer sauces and a spoonful of salsa if desired. Top with pickled onions and a handful of crisp salad greens for contrast.

For effortless meal prep, store the chicken and rice separately from the fresh toppings and sauces. Reheat the warm components while keeping the garnishes cold and crisp.