Pat dry the chicken. Cut them to your preferred size and season with salt and pepper.
Heat a large skillet over medium-high heat. Add the oil and then add the chicken. Brown both sides of the chicken until lightly browned. Remove the chicken from the pan and set aside.
In the same pan over medium-high heat add the bacon and cook until nearly crisped, 3-5 minutes. Stir in the onions and garlic and cook until soft and lightly browned, 2-3 minutes.Stir in the rice to the pan, stirring to coat the rice completely with bacon oil. Cook the rice until lightly browned, about 2 minutes, stirring occasionally. Stir in the corn, crushed tomatoes , chicken stock, paprika, chili powder, cumin, salt, and pepper.
Bring the pan to a simmer, reduce heat to low, and then place the chicken on top of the rice. If you’re using chicken thighs, place the chicken skin-side up. Cover the pan and cook for 25-30 minutes, or until the rice is tender and chicken is cooked through. Fluff the rice with a fork, taste for seasoning and add optional toppings or stuff it in tortillas for tacos or burritos.