In a small bowl mix together spices, salt, black pepper, and diced chicken.
Brown the chicken in a medium or large skillet over medium-high heat until almost fully cooked. About 3-4 minutes per side.
Lower the heat and add parboiled sweet potatoes, garlic, bell peppers, salt and black pepper. Stir to combine and cook for another 5-10 minutes until veggies are softened.
Stir in jalapenos, salsa, black beans. Top with cheese and close the lid. Once cheese is melted, remove the skillet from heat.
Serve with a drizzle of squeezed lime juice and freshly chopped cilantro (or parsley). Serve over a bed of cooked quinoa.