Place a large oven-safe skillet over medium-high heat. Pat the chicken dry with paper towel and scatter with the cumin, smoked paprika, and garlic powder and season with salt and pepper. Add 1 tablespoon of oil to the pan and sear the chicken (in batches, if necessary) until golden brown on the first side, about 5 minutes. The chicken will not be fully cooked but set it aside.
Meanwhile, trim off the ends of the cilantro, tear the bunch in half, and add to a blender, reserving some leaves for garnish. Add in the jalapeno pepper, green onions, and garlic along with 2 tablespoons of oil and the broth or water and blend until smooth. Season with salt and pepper.
Add the rice and beans to the pan and toast, stirring frequently, for 1 to 2 minutes. Carefully pour in the blended mixture and bring to a boil. Once boiling, add on the chicken, seared side up, and cover the pan with a well-fitting lid or a piece of aluminum foil.
Remove from the heat and transfer to the oven. Bake for 30 minutes then remove the lid and continue to bake for 5 minutes or until the top is lightly golden and the chicken and rice are cooked.
Serve scattered with the feta and reserved cilantro with lime wedges on the side.
