Heat 1.5 tablespoon oil in large skillet over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until no longer pink on the outside. Remove to a separate bowl and set aside.

Add another 1.5 tablespoon olive oil to the same skillet you used for the chicken and reduce heat to medium. Add garlic, onion, and peppers, then saute for 5-7 minutes until the onion is softened and peppers are crisp-tender, stirring occasionally.

Stir in spices and chicken and cook for another minute.

Stir in rice, lemon (or lime) juice, and broth, increase the heat under the pan back to medium-high, and bring everything to a rolling boil. (This will look like a lot of liquid, but don't worry -- it will cook down.)

Reduce heat to medium-low, cover skillet with a tightly fitting lid, and let everything simmer over medium-low heat for 30 minutes or until the rice is done and has absorbed most of the liquid. Turn off the heat under the skillet and stir in cheddar.

Replace the lid and let your skillet sit covered for 5 more minutes to thicken up a little more and make sure the cheese is fully melted into the rice, then stir again. Serve your fajita rice skillet in bowls, along with your favorite fajita toppings.