Heat a large skillet on medium-high heat until hot for 2 minutes. Add olive oil to pan. Season chicken thighs with salt and pepper on both sides. Place chicken skin side down on pan and cook for 5-6 minutes or until golden and crispy. Flip and cook on other side for 5-6 minutes.
Add onions to pan and cook along with the chicken until the onions are golden and soft (2-3 minutes). Stir in garlic, salt, pepper, cumin and paprika and cook for just 30 seconds. Add water and cover until water boil, slightly reduce heat and simmer chicken for 10 minutes. Add black bean and rice. Cover the skillet with the lid and simmer for 15 minutes, covered, until the rice is cooked through.
Remove the chicken from the skillet. Mix in the 1 tablespoon of lime juice and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice.
Serve with fresh tomato salsa, avocado, lettuce, sour-cream or guacamole!