Preheat oven to 375 degrees. Mix cumin, cayenne pepper, garlic powder, kosher salt and pepper in a small bowl. Drizzle 1 Tbsp of the olive oil on chicken breasts, then lightly coat chicken with half of the seasoning and pat down with hand.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until a meat thermometer reads 165 degrees. Place chicken breasts in the bowl of a mixer and use the paddle attachment to shred the chicken. Set aside.

Heat 1 Tbsp olive oil in a pot over medium high heat. Add the rice and cook, stirring occasionally until the rice begins to toast, about 5 minutes. Add onions, red and yellow pepper, and minced garlic. Stir to combine, cook for about 1-2 minutes then add the remaining seasoning and stir. Add shredded chicken and stir.

Dump in the tomatoes, serrano peppers, chicken stock, 4 cups of water, tomato paste and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 40 minutes, uncovered.

Mix Maseca (or cornmeal) with remaining ½ cup of water. Pour into the soup, then simmer for an additional 20 minutes. Adjust seasonings if needed, then add the cut zucchini and simmer for 10 more minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving, and top with crispy tortilla chips, cilantro, avocado, Queso Fresco, and crema. Devour!