Preheat oven to 350 degrees F (180 degrees C).
Combine Smoked Paprika (2 tablespoon), Ground Cumin (1 tablespoon), Garlic Powder (3 teaspoon), and Ground Black Pepper (1/2 teaspoon) together and rub all over the Bone-in, Skin-on Chicken Thigh (4). Be sure to get under the skin.
Drizzle with the Olive Oil (3 tablespoon), rubbing the oil all over the chicken. Add more seasoning if desired.
Lay the chicken skin side up in a square baking dish or small roasting pan. Bake uncovered for 35 minutes or until the chicken is no longer pink. Keep the oven on and set to 350 degrees F (180 degrees C).
Allow to cool for at least 20 minutes.
Once cool enough to handle, remove and discard the skin. Using two forks or your fingers, remove the meat from the bone. Once all meat is removed, roughly chop and set aside until needed. This makes about 2 cups of chicken and can be done the day before.
Add the Quinoa (1/2 cup), Water (1 cup), and Sea Salt (1/4 teaspoon) to a small sauce pan. Bring to a boil, then reduce to a simmer and cover for 10-12 minutes until the water is absorbed. Fluff with a fork and set aside until needed.
Prep the Bell Pepper (5). Cut the stem-end off the peppers, then use a spoon to scrape out any ribs or seeds. Rinse, dry, and rub the surface of the pepper with Olive Oil (to taste). Set peppers up-right in a baking dish.
In a large saute pan, heat 3-counts of Olive Oil (to taste) over medium heat. Once hot, cook the White Onion (1/2) and Jalapeño Pepper (1) until soft and the onions are translucent, about 3 minutes.
Add the Garlic (1 clove) and cook for 45 seconds.
Add the quinoa, Corn (1 can), Black Beans (1 can), shredded chicken, and Enchilada Sauce (1 can). Combine and cook for 3 minutes or until warm.
Add Shredded Cheddar Cheese (1 1/2 cup) and mix until melted and combined. Stuff the mix inside each pepper just until the pepper is full. Snug the peppers next to each other, using the peppers as support to stand, in your baking dish. Sprinkle the tops with the remaining cheese.
Pour 2 cups of Water in the baking dish, cover loosely with foil, and bake 30-40 minutes until the peppers are tender.
Garnish with Avocado (to taste), Fresh Cilantro (to taste), or Sour Cream (to taste), if desired.