In a large dutch oven, heat the olive oil over high heat.
Add the chicken, skin side down, and cook for 5 minutes.
Turn the chicken breasts, season with salt and pepper, and cook for another 2 minutes. Remove, set aside and cut the whole breasts in half.
In a medium saucepan, bring 2 C water, the rice grits, butter and a dash of salt to a boil.
Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and set aside.
While the rice grits are cooking, add the paprika, chili flakes, cherry tomatoes and chicken stock to the dutch oven and bring to a simmer.
Return the chicken to the pot, reduce heat to low, cover and simmer for 15 minutes.
Add the black beans and stir to combine. Simmer for 5 minutes.
Divide the rice grits between plates and top with the chicken, black beans and tomatoes. Garnish with a squeeze of lime and microgreens.
*I buy my rice grits at Whole Foods. The brand I like is Delta Blues Rice. However, you can substitute your favorite type of rice, cooked according to package instructions.