Mix chicken, thyme, salt, oregano, and garlic. Set aside.

In a large, nonreactive heavy skillet on medium heat, heat oil and sauté chicken a few pieces at a time to brown on all sides. Reserve chicken to a work bowl.

Add bacon to the pan and sauté until browned. Add onions, peppers, and hot chili, and stir a few minutes to cook through. Add tomatoes. Add rice and stir to coat with vegetables. Add the chicken stock and freshly ground pepper to taste. Cover and cook over medium-low heat for 20 minutes. Remove cover and stir in capers, peas, and lime juice. Serve.