Step 1: Heat olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes.
Step 2: Stir in the minced garlic and chopped chipotle peppers. Cook for 1 minute until fragrant.
Step 3: Add the ground cumin, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes, stirring constantly, allowing the spices to bloom.
Step 4: Add the rinsed rice to the skillet. Stir to coat the rice grains with the spice and onion mixture. Cook for 2-3 minutes, stirring occasionally, until the edges of the rice grains start to become translucent.
Step 5: Pour in the chicken or vegetable broth and the undrained diced tomatoes. Stir everything gently to combine and ensure the rice is submerged.
Step 6: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly with a lid and simmer for 15-18 minutes, or until most of the liquid has been absorbed and the rice is almost tender.
Step 7: Gently nestle the patted-dry prawns into the rice mixture, ensuring they are partially submerged. Re-cover the skillet and continue to cook for another 5-7 minutes, or until the prawns are opaque and pink and the rice is fully cooked and tender.
Step 8: Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the flavors to meld and the rice to become perfectly fluffy.
Step 9: Fluff the Smoky Chipotle Prawn Rice Skillet with a fork. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges.