In a separate bowl, mix 2 tablespoons of the spice mix with 2 tablespoons of olive oil and the lime juice. Rub the mixture over the chicken portions. Marinate in a glass dish for at least 1 hour, or overnight if possible.
Once the chicken has marinated, you can preheat the oven to 180°C/350°F.
Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Sear the marinated chicken pieces on both sides until golden. Remove the chicken and set aside.
In a large, deep, ovenproof cast iron pot, add the remaining 4 tablespoons of olive oil to the pot. Sauté the onion, red bell pepper and garlic until softened and lightly caramelized, about 10 minutes.
Stir in the rice, chicken stock, tomato passata, corn, black beans, and the remaining spice mix. Mix well to combine.
Nestle the seared chicken pieces on top of the rice, skin side up. Cover the pot with a lid or foil and bake for 30 minutes.
Remove the lid and bake for an additional 30 minutes, or until the chicken is cooked through and the rice is tender. Add more stock if needed during cooking.
Just before serving, squeeze the juice of 1 lime over the dish. Serve straight from the pot, garnished with lime wedges, fresh coriander, and sliced jalapeños. Serve with guacamole and sour cream on the side.
