Preheat oven to 400°F and position rack in the middle.

Slice chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove from skillet and set aside.

Add chopped onion to the same skillet and sauté for 5 minutes until softened and lightly browned.

Stir in Ro-tel tomatoes, black beans, corn, and smoked paprika. Cook for 2–3 minutes, scraping up any browned bits from the bottom.

Return chicken to skillet. Spoon tomato-bean mixture over chicken and sprinkle with cheese.

Bake uncovered for 5–7 minutes, or until chicken reaches 165°F and cheese is melted. Broil for an extra minute if desired.

Garnish with chopped cilantro and serve hot!