In a small bowl, combine 3 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to combine and season the chicken with half of the seasoning mixture, setting the remaining seasoning aside.

Add 2 tablespoons vegetable oil to a large skillet over medium heat. Allow the oil to heat up, shimmering slightly, which indicates it's ready for cooking.

Carefully place the seasoned chicken thighs in the skillet, ensuring they don’t overcrowd the pan. Cook them for about 5 to 8 minutes per side until they are golden brown and cooked through. You’ll know they’re ready when they reach an internal temperature of 165 degrees Fahrenheit.

Once the chicken is browned, remove it from the skillet and set it aside on a plate. This will help retain its juices while you prepare the rice.

Returning to the same skillet, add 1 cup uncooked white rice. Stir it around to coat each grain with the remaining oil and seasonings left in the pan.

Next, pour in 2 ¼ cups chicken broth and the juice of 1 lime. Stir everything together, and bring it to a gentle simmer.

Now, return the browned chicken to the pan, placing it on top of the rice. Cover the skillet with a lid and allow it to cook for 20 to 25 minutes. During this time, the rice will absorb all the flavorful broth.

After the cooking time is up, remove the lid and check if the liquid has been completely absorbed. If so, fluff the rice gently with a fork, allowing it to mix with the chicken and spices.

Finally, garnish your dish with chopped cilantro and a squeeze of fresh lime juice over the top. This adds a beautiful freshness.

Serve immediately, enjoying the vibrant colors and tantalizing aromas of your homemade One Pan Chili Lime Chicken and Rice.