Cut the chicken into chunks and season with paprika, chili powder, cumin, salt, and pepper.
Heat a skillet with oil over medium high heat. When the oil shimmers add the onions. Cook until soft.
Add the garlic and the corn to the pan. Allow the onions and corn to get a little bit of color.
Add the chicken to the pan and brown.
When the chicken has some color add the chicken stock. Scrape up any brown bits in the pan and allow the liquid to completely cook out.
Remove the pan from the heat and mix in the green onions.