Heat a tablespoon of olive oil over medium-high heat in a large skillet. Add the diced chicken, cooking for about 5-7 minutes until browned and cooked through.

In the same skillet, add another splash of olive oil if needed, and sauté the diced onion for 2-3 minutes until translucent and softened. Stir in the minced garlic for an additional minute.

Add the long-grain rice to the skillet, stirring to combine with the onion and garlic. Toast for 1-2 minutes, then sprinkle in the taco seasoning.

Pour in the chicken broth and salsa, stirring until combined. Bring to a simmer, then cover and cook for 15-20 minutes until the rice is tender.

Once the rice is tender, return the cooked chicken to the skillet, along with the drained black beans and corn. Heat through for about 5 minutes.

Remove from heat and sprinkle a generous amount of shredded cheddar cheese on top. Cover for 2-3 minutes to allow the cheese to melt.

Serve the skillet onto plates and offer toppings like fresh cilantro, lime wedges, sliced avocado, or diced tomatoes.