In a large pot, combine boneless chicken thighs with enough water to cover them by an inch. Bring to a gentle boil, then reduce to a simmer and cook for 20-25 minutes until fully cooked.

Remove the chicken from the pot and allow it to cool slightly before shredding into bite-sized pieces.

Add diced onion and minced garlic to the same pot, sautéing over medium heat for about 5-7 minutes until the onion is translucent.

Incorporate chopped carrots and bell peppers into the pot, stirring well and cooking for an additional 4-5 minutes.

Stir in short-grain rice and return the shredded chicken to the pot. Pour in enough chicken broth or water to cover by about an inch.

Bring to a boil, then reduce heat and allow to simmer for 20-25 minutes until rice is tender.

Add the essential spices, fresh cilantro, and lime juice, stirring gently before simmering for another 5-10 minutes.

Ladle the soup into bowls and garnish with additional cilantro and lime wedges. Serve hot.