Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, then add lighter portions of the spring onions and garlic.
Stir in broth, green chilies, lime zest, lime juice and season with salt and pepper.
Bring mixture to a boil, add rice and black beans , fully immerse rice in broth, and allow to boil. Turn heat to low, cover pan, and cook for 20-25 minutes, or until all the stock is absorbed and the rice is cooked through.