In a bowl, combine chicken, olive oil, lime juice, garlic powder, onion powder, paprika, cumin, salt, and black pepper. Mix well and let marinate for at least 15 minutes.

In a large skillet over medium heat, add the marinated chicken. Cook for about 7-10 minutes until browned and cooked through. Remove chicken from skillet and set aside.

In the same skillet, add diced onion and bell pepper. Sauté for 5 minutes until softened.

Add the rinsed rice to the skillet with the sautéed vegetables. Stir for 1-2 minutes.

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

After 15 minutes, add the cooked chicken and peas to the rice. Stir to combine, cover, and cook for an additional 5 minutes.

Remove from heat and let sit for 5 minutes before serving.

Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.