Preheat the oven to 350°F.

Rub the chicken breasts all over with half of the olive oil. Season generously with salt and pepper. Place the breasts, skin side up, on a rimmed baking sheet.

Place to pan in the oven and roast the chicken for about 40 minutes or until the internal temperature reaches 165°F when checked with a digital meat thermometer.

While the chicken is roasting, cook the rice: In a medium saucepot over high heat, warm the olive oil. Add the rice and stir it in the oil until it starts to sizzle and smell nutty. Add the salt and water. As soon as the water comes to a boil, reduce the heat to low and cover the pot. Leave the pot alone and allow the rice to cook until all the water is absorbed, approximately 35 to 40 minutes. When it is finished, remove the pot from the heat and let the rice sit, covered, for 8 minutes or until the chili is finished cooking.

Start the chili while the rice and chicken are cooking. In a large pot, preferably a heavy-bottomed Dutch oven, over medium heat, warm the remaining olive oil. Add the onions to the pot and cook until they are translucent, approximately 12 minutes.

Add the garlic and cook for another minute.

Stir in the bell peppers, salt, cumin, chili powder, oregano, and cayenne. Cook for another minute until the spices and herbs smell fragrant.

Place the tomatoes and their juices in the pot. As soon as the tomatoes come to a boil, reduce the heat to a low simmer. Allow the chili to simmer uncovered for 30 minutes, stirring a few times.

Once the chicken is cooked through, remove it from the oven and allow it to cool enough so that you can handle it. Once cooled enough, remove the meat from the bones and cut it into 3/4-inch cubes. You can remove the skin or add some to the chili. Add the chicken pieces and the kidney beans to the chili base and continue to cook for 20 minutes, stirring often.

Divide the cooked rice into individual serving bowls. Ladle some chili on top of the rice. Top each with cilantro leaves. Serve with the toppings on the side.