Heat a large skillet or wok over medium heat. Add 1 tsp Olive Oil. Sweat the onions for about 3-4 minutes until translucent. Add the Arborrio rice and continue sweating for about a minute. Add the wine to cover and stir to combine. When the rice begins to thicken, about 2-3 minutes, add about 1/3 the chicken stock, the paprika and cumin. Stir to combine. Let this cook until the liquid no longer covers the top of the rice, about 10 minutes, stirring occationally.

Meanwhile, heat another skillet over medium high heat. Add the remaining 1/2 tsp olive oil (just enough to coat the bottom of the pan). Season the chicken breast tenders with salt and pepper and sear in the skillet, 3-4 minutes per side. (Optionally, you can grill the chicken instead - both work well in this dish, but I don't currently have a grill). Remove from pan and set aside.

When you can just barely see the rice above the liquid, add another 1/3 of the chicken stock and stir to combine. If the liquid starts to boil, turn the heat down until it is just below a simmer. Continue cooking for another 10 minutes or until liquid no longer covers the rice, stirring occationally. Repeat this process again for the remaining chicken stock.

Once the rice is tender, turn the heat to low. Cut of the chicken into bite-sized pieces and add it to the rice. Add the diced tomato and the corn. Stir to combine. Season with salt and pepper to taste. Add the parmesan cheese and cilantro and stir just until the parmesan chesse is integrated.