Heat olive oil in a large sauté pan over medium-high heat. Add chicken and brown, 3-4 minutes. Remove chicken and set aside.
Add onion, garlic and salt to pan, sauté, 2-3 minutes, until fragrant.
Add tomato paste and cook until brick red, 1-2 minutes. Add cumin, chili powder, paprika and cayenne, toast spices 1 minute. Add beans, pepper, tomatoes and chicken broth. Bring to a boil, reduce to simmer and cook until liquid reduces and mixture thickens, about 10-15 minutes.
Divide between four bowls and sprinkle each with a tablespoon of cheese and a tablespoon of cilantro.