Review all recipe notes and instructions before beginning.
Preheat the oven to 450 degrees.
On a small plate or in a bowl, mix together the cumin, smoked paprika, chili powder, garlic, salt, and pepper.
In a large (3.6 quart) oven safe skillet, heat the olive oil on medium high. As the oil heats, cut chicken thighs into large chunks. Add the chicken and half of the spice blend to the skillet. Brown chicken for 2-3 minutes or until brown bits form on the bottom of the skillet.
Add the onion, jalapeño, green chiles, tomato paste, rice, and the remainder of the seasoning blend. Sauté for 1-2 minutes.
Deglaze the pan with the chicken broth, scraping any brown bits off the bottom.
Bring the mixture to boil. Cover and turn the heat to low. Cook covered for 15 minutes.
While the rice cooks, bring the half and half to a light boil in a small saucepan. Add the american cheese and 2 ounces (heaping ½ cup) of the colby jack. Stir continuously until melted and smooth. Continue cooking for another 2-3 minutes, stirring continuously. Remove from the heat and set aside until the rice is done.
Pour the queso on top of the rice and chicken. Top with the reaiming colby jack cheese.
Bake for 5 minutes or until the cheese is melted.