Add the oil to a 12" skillet with tight fitting lid and saute the chopped onion. Stir in the undrained diced tomatoes, corn, black beans and shredded chicken. Mix together over medium heat, let bubble for a minute or two.
Stir in the rice and pour the chicken broth, cumin and garlic powder, then press the rice into the broth. Bring to bubbling and then reduce heat to low, cover tightly and let cook for 20 minutes. Stir one time while the rice cooks to keep it from sticking to the bottom.
Once cooked, season with salt and pepper to taste.
Serve Tex Mex Chicken Skillet, scooping with tortilla chips. And maybe some avocado slices.
*Note: If you want to use brown rice, then you'll need to pre-cook it as directed on the package and mix in the cooked rice without the broth in the directions.