If serving with quinoa, start cooking it now.
In a small bowl mix together spices, salt, black pepper, and diced chicken thighs.
Brown the chicken in a skillet over medium-high heat until almost fully cooked. Set aside.
Clean the skillet with paper towels and add sweet potatoes, jalapenos, garlic, bell peppers. Stir to combine and cook for another 5-8 minutes until warmed through and veggies softened. Stir in salsa, black beans and return the chicken.
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 and quinoa.
