Begin by patting dry 2 lbs of boneless, skinless chicken thighs with paper towels, ensuring they are moisture-free for better browning. Season the chicken generously with salt and pepper, coating all sides evenly.

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs in batches, searing them for about 5-6 minutes on each side until they turn golden brown.

In the same pot, add the chopped large onion and diced bell peppers. Cook them over medium heat for 5-7 minutes until they soften and the onion becomes translucent. Stir in 2 minced cloves of garlic, cooking for an additional minute.

Pour in a can of diced tomatoes (14.5 oz), along with the undrained kidney beans (15 oz) and black beans (15 oz). Add 1 cup of chicken broth and the 2 tablespoons of Slap Ya Mama Seasoning, stirring well to combine.

Return the seared chicken to the pot and lower the heat to a simmer. Cover the pot, allowing the chili to cook for 30-60 minutes.

After simmering, taste the chili and adjust the seasoning if necessary.

In a separate saucepan, bring 2 cups of chicken broth, 1 cup of long-grain white rice, 1 tablespoon of butter, and a pinch of salt to a rolling boil.

After the cooking time is up, turn off the heat and let the rice stand for 5 minutes.

Once rested, use a fork to gently fluff the rice, separating the grains.

To serve, ladle the flavorful Cajun chicken chili over the prepared rice.