In a frying pan, add olive oil and sauté the diced onion for about 5 minutes, until softened and translucent.
Chop chicken in large chunks, and add to the frying pan. Continue to brown the onions about chicken for about 10 minutes.
While the chicken is browning, add sea salt, cumin, chili powder, paprika, coconut sugar, and oregano. If mixture gets dry, I prefer to add a little water rather than more oil.
Add the chicken, onion and spices to the slow cooker, along with water, diced tomatoes, tomato paste, and vegetable bouillon.
Turn the slow cooker on for 3 hours on low (best option), or 2 hours on high.
1 1/2-2 hours before serving, add brown rice, vegetables, and half of the sliced olives, and allow to continue to cook on the HIGH setting.
10 minutes before serving, add lime juice, taste, and season with additional salt and add spice with optional cayenne or hot sauce. Top with shredded cheese and olives, and put the lid back on for 10 minutes to allow the cheese to melt.
Serve topped with avocado, cilantro, or other toppings.