Place the olive oil and diced onion in a wide, deep pan and fry on a gentle heat for 3 minutes until the onion is softened.
Turn up the heat and add the diced chicken thigh meat and brown for 2-3 minutes, stirring frequently.
Turn the heat back down and add the garlic, cumin, paprika and chilli flakes, stirring frequently.
Add the red pepper, tomatoes and kidney beans. Give everything a good stir and bring to the boil, then turn down to a gentle bubble for 15-20 minutes to cook the chicken and thicken the sauce. Stir occasionally.
While the chilli is cooking, make the rice according to packet instructions / your own preferences (or warm the tortillas).
When the chilli is ready, stir in the chopped coriander and serve with the rice, lime quarters and extra coriander as garnish.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.