In a large bowl, whisk together the orange juice, lime juice, garlic, onion, cumin and oregano. Add the chicken pieces and gently toss to coat them. *Let marinate for at least 30 minutes in the fridge.
Heat the olive oil in a large skillet and add the chicken and marinade to the skillet. Bring to bubbling over high heat, then reduce heat to medium low and saute until chicken is cooked through. Stir often.
Cook the rice (or other side) as directed.
Warm the black beans. Season with taco seasoning or just some garlic and salt, if preferred.
Serve Cuban Chicken Bowls with rice and black beans, and cilantro or chopped red onion garnish.