Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add the minced garlic and ground cumin to the same skillet, cooking for about 30 seconds until fragrant. Be careful not to burn the garlic.
Add the rinsed rice to the skillet, stirring to coat it with the garlic and cumin mixture. Cook for 2-3 minutes, allowing the rice to become slightly toasted and translucent at the edges.
Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid or foil, reduce the heat to low, and cook for 15 minutes until the rice is tender and has absorbed most of the liquid.
Uncover the skillet and gently fluff the rice with a fork. Nestle the cooked chicken back into the rice, spreading it evenly across the skillet. Let everything cook together for another 2-3 minutes to combine the flavors.
Squeeze fresh lime juice over the rice and chicken mixture, then sprinkle with chopped cilantro. Toss carefully to distribute the flavors evenly.
Serve the burrito bowl hot, topped with shredded cheese and additional lime wedges if desired. Enjoy the vibrant flavors and satisfying texture of this one-pan dish.
