1. 1. Prepare the chicken: Cut your boneless, skinless chicken breasts or thighs into uniform 1-inch pieces. This ensures even cooking. Pat the chicken dry with paper towels to help it brown nicely.

2. 2. Saute aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Do not let the garlic burn.

3. 3. Brown the chicken: Add the chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through, about 5-7 minutes. It doesn’t need to be fully cooked at this stage, as it will simmer further.

4. 4. Combine ingredients: Pour in the chicken broth, diced tomatoes (undrained), rinsed black beans, and drained corn. Stir in the chili powder, cumin, salt, and black pepper. Bring the mixture to a gentle simmer.

5. 5. Simmer and thicken: Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the chicken is fully cooked through and the flavors have melded. The sauce should thicken slightly.

6. 6. Cool completely: Remove the skillet from the heat and allow the chicken mixture to cool completely before portioning and freezing. This step is crucial to prevent ice crystals and maintain texture when reheating. You can spread it out on a baking sheet to speed up cooling.

7. 7. Portion for freezing: Once cooled, divide the chicken mixture into individual freezer-safe containers or freezer bags. Label each container with the date and contents.