In a large bowl, combine the chicken thighs with jerk seasoning and olive oil. Toss well to coat all pieces evenly.
Add the sliced red bell pepper, green bell pepper, yellow onion, and minced garlic to the bowl. Toss again to combine with the chicken.
In a separate bowl, rinse the rice under cold water until the water runs clear.
Layer the rinsed rice evenly in the bottom of a 9×13 inch freezer-safe casserole dish or baking dish.
Pour the chicken broth evenly over the rice.
Place the jerk chicken thighs and vegetable mixture on top of the rice layer in the dish.
Sprinkle the frozen corn kernels evenly over the top.
Cover the dish tightly with plastic wrap, then with aluminum foil. Label with date and contents, then freeze for up to 3 months.
To cook, thaw the freezer meal in the refrigerator overnight.
Preheat the oven to 375°F (190°C). Remove the plastic wrap and foil.
Cover the dish with foil and bake for 35 minutes.
Remove the foil and bake for an additional 5 minutes or until the chicken skin is crispy and the rice is tender.
Remove from oven and sprinkle chopped fresh cilantro over the dish.
Serve with lime wedges on the side for squeezing over the chicken.