Add oil, onions, and bell peppers to a large dutch oven on medium heat and cook for 5-6 minutes, stirring occasionally, until the onions are translucent.
Add in the garlic and chiles and cook for 30 seconds.
Add in the oregano, cumin, salt, and pepper and stir to combine.
Add in the diced tomatoes, chicken stock, and chicken breast and bring to a boil.
Lower heat to a simmer and cook for 20 minutes.
Add in the lime juice, rice, and cilantro and cook for 5 minutes (to heat the rice through).