1. 1. Prepare the chicken and aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides. The chicken doesn’t need to be fully cooked through at this stage, as it will continue to cook with the other ingredients. Remove the chicken from the skillet and set it aside.

2. 2. Saute the vegetables: In the same skillet, add the chopped onion. Cook for about 3-4 minutes, stirring frequently, until the onion softens and becomes translucent. This step brings out the natural sweetness of the onion.

3. 3. Add the garlic and spices: Stir in the minced garlic, chili powder, and cumin. Cook for another minute, stirring constantly, until the spices are fragrant. Be careful not to burn the garlic. The aroma will tell you it’s ready.

4. 4. Combine the main ingredients: Return the browned chicken to the skillet. Add the diced tomatoes (undrained), rinsed and drained black beans, and frozen corn. Stir everything together well, ensuring all ingredients are evenly distributed.

5. 5. Simmer to perfection: Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for 10-12 minutes. This simmering time allows all the flavors to meld together beautifully and ensures the chicken is cooked through and tender.

6. 6. Season and serve: Remove the skillet from the heat. Stir in the salt and black pepper. Taste and adjust seasonings if necessary. Garnish with fresh chopped cilantro, if desired, just before serving.