Instructions

1. To prepare beans: Heat 1 Tbsp oil in a medium saucepan over medium heat. Add garlic and cumin seeds; cook, stirring, until fragrant and starting to brown, 30 seconds to 1 minute.
2. Stir in beans, lime juice and ¼ tsp salt and cook until hot, 2 to 4 minutes. Remove from heat and mash with a potato masher until mostly smooth.
3. Refrigerate ½ cup of the mashed beans for another use (see Note, below). Cover the remaining beans to keep warm.
4. To prepare chicken & vegetables: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
5. Toss scallions and bell peppers in a large bowl with 1½ Tbsp oil and ¼ tsp each salt and pepper. Transfer to the prepared baking sheet. Broil, stirring twice, until the vegetables are charred, 8 to 12 minutes.
6. Meanwhile, place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even ½-inch thickness. Combine chile powder, cinnamon, cocoa, brown sugar and the remaining ½ tsp salt in a small bowl. Brush both sides of the chicken with the remaining 2 tsp oil and coat both sides with the spice mixture.
7. Coat a large grill pan or skillet with cooking spray and heat over medium-high heat. Reduce heat to medium and add half the chicken.
8. Cook until an instant-read thermometer inserted in the thickest part registers 165°F, 2 to 4 minutes per side. Repeat with the remaining chicken, reducing the heat if necessary.
9. Place about ⅔ cup of the beans on each of 4 dinner plates and top each portion with scallions, bell peppers and chicken.