Heat cooking oil in a big saucepan/pot over medium-high heat. Cook chicken pieces until lightly browned. While cooking, season with cumin, paprika powder, salt, and pepper to taste. Stir constantly. Transfer to a plate or bowl.
In the same pot/pan, add a little cooking oil. Stir in onion and garlic. Sauté for 1 to 2 minutes. Add bell pepper and cook for 2 minutes more.
Stir in the quinoa, water, cooked chicken, black beans, tomatoes, oregano, thyme, cayenne pepper, and salt.
Bring to a gentle boil and reduce heat to a simmer. Cover and cook for 20-25 minutes. The liquid should be fully absorbed.