Add the cumin, chili powder, dried oregano, garlic cloves, Zest and juice of one orange and one lime, salt, and pepper. Blend until smooth texture is reached.

Add chicken to a bowl or large zip lock bag.

Pour half the marinade over the chicken and massage until thoroughly coated.

Allow at least 30 minutes or so to overnight marinate time.

Heat large skillet to medium high heat with vegetable oil.

Add chicken and cook for 10-12 minutes until browned and cooked thoroughly.

Add remaining Marinade and cook until sauce reduces slightly(about 4-5 minutes).

In a large cast iron skillet heat oil on medium high heat.

Add onions and saute until translucent about 2-3 minutes.

Add garlic and continue to saute another 30 seconds.

Add Black beans and spices. Cook 5-8 minutes.

Mash half the beans with a potato masher and mix with the rest.

Season with salt and pepper if needed.

In a large saucepan heat oil over Medium high heat.

Add onions and saute until softened.

Add rice and stir to coat for about a minute.

Add chicken broth and bring to a boil.

Reduce heat and let simmer with lid on about 15 minutes until most of the liquid is absorbed.

Remove from heat allowing Rice to set for another 5 minutes.

Add lime, cilantro and season with salt and pepper as needed.