Add 1 tbsp olive oil to a large heavy bottom pot over medium high heat. Add chicken and cook through. Remove chicken from pot and set aside.
Add remaining oil to pot and saute onions, garlic, and jalapenos until soft, about 5 minutes.
Stir in flour and cook 1 minute.
Add chili powder, cumin, oregano, garlic powder, cinnamon, tomato paste, and apple cider vinegar. Stir to combine.
Add cooked chicken and broth to pot and bring to a boil. Once boiling, stir in cooked rice and cook an additional 2 minutes. Season with salt and pepper, to taste and finish off with juice of 1 lime.
Serve warm with toppings.
To make your own tortillas, cut 4-5 soft corn tortillas into triangles. Arrange in a single layer on a baking sheet and lightly drizzle with oil. Sprinkle salt and bake at 350 degrees F for 7-10 minutes, or until crispy.