In a large skillet, heat the olive or canola oil over medium-high heat. Add the diced chicken and sauté for about 5-7 minutes, or until the chicken is cooked through and lightly browned.
Once the chicken is cooked, add the diced red onion, paprika, cumin, and kosher salt to the skillet. Stir everything together and cook for an additional 3-4 minutes until the onions are soft.
Next, add the rinsed black beans and buffalo sauce to the skillet. Stir well to combine all the ingredients and let it simmer for about 2-3 minutes so the flavors meld together.
While the chicken mixture is simmering, make sure your brown rice is cooked. You can either use freshly cooked rice or heat up pre-cooked rice in the microwave.
In serving bowls, start with a generous scoop of cooked brown rice. Top it with the buffalo chicken mixture, then sprinkle with part-skim cheddar cheese and chopped scallions for a fresh finish.
