Brine your chicken thighs by placing them into a large bowl. Cover them with water and add 4 tablespoons salt, 2 garlic cloves crushed and 1 tablespoon black peppercorns. Cover and refrigerate at least 4 hours.
Remove chicken and pat dry. Season with a bit of oregano, paprika, cayenne and garlic powder.
Heat a large pan to medium heat and add olive oil. Add chicken thighs and cook a couple minutes per side. Remove and set aside.
In the same pan, add chopped onion and jalapeno peppers. Cook about 5 minutes to soften. Add garlic and cook another minute, stirring a bit.
Add remaining seasonings along with the rice and stir. Cook about a minute, stirring, to very lightly toast the rice.
Add tomatoes, beer or broth, and reserved chicken thighs. Cover and reduce heat to low. Simmer, covered, for 20-30 minutes, until the rice has absorbed all of the liquid. If it seems too dry, add a bit more broth and simmer until it is absorbed and cooked to your liking.
Remove from heat and top with sliced limes, Cotija cheese and chopped cilantro. To serve, squeeze a bit of fresh lime juice over the top and enjoy!