Start by seasoning boneless, cubed chicken thighs with garlic powder, paprika, chili powder, oregano, sazon, and salt—just a heads up, sazon already brings plenty of salt, so go easy. Drizzle with oil and rub the spice blend in thoroughly. Let it sit while you move on to the rice.
In a large, deep skillet or sauté pan with a lid, heat a bit of oil over medium heat. Once hot, add chopped onion, diced red bell pepper, and jalapeño. Sauté for a few minutes, then add in a spoonful of tomato paste and cook that down.
Add in the same spice mix used for the chicken, plus a spoon or two of chicken bouillon. Toast the spices for a minute, then add the washed jasmine rice. Pour in your blended tomatoes (or tomato sauce) along with water or chicken stock. Stir once, then bring it to a gentle boil. Once boiling, cover with a tight lid and reduce to low. Cook the rice based on the package instructions—timing and liquid amount may vary depending on the type.
While the rice simmers, heat another skillet over medium-high and cook the marinated chicken. Let the thighs sear until the chicken is golden brown. Once fully cooked, squeeze in fresh lime juice and drizzle with a touch of honey to brighten and balance the heat.
To serve, spread the rice on a large platter or keep it in the skillet. Lay the seared chicken thighs over top, then shower with shredded cheese or queso of your choice. Cover just long enough to let the cheese melt down. Serve hot, straight from the skillet and enjoy!

CHEESY CHICKEN OVER RICE

ORANGE CHICKEN