Preheat your oven to 400°F (200°C), placing the rack in the middle position.

Slice the chicken breasts lengthwise into thinner cutlets and season with garlic powder, chili powder, salt, and pepper.

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Cook the seasoned chicken cutlets for about 3-4 minutes on each side.

In the same skillet, add the chopped onion and sauté for approximately 5 minutes until it becomes translucent.

Stir in the drained Ro-tel diced tomatoes with green chilies, black beans, corn, and smoked paprika. Cook for 2-3 minutes.

Return the sautéed chicken to the skillet, placing it on top of the vegetable mixture, and sprinkle the Mexican cheese blend on top.

Transfer the skillet to the preheated oven and bake for 5-7 minutes until the chicken reaches 165°F and the cheese is golden.

Optionally sprinkle freshly chopped cilantro over the top before serving.