Spray a large pan with oil and cook the chicken with the seasoning until just browned.
Add the bacon and onion, cook until soft.
Stir in the garlic, parsley, chives and oregano, then pour in the stock and cream.
Simmer for a few minutes, then stir in the rice until hot and creamy.
Scatter over the cheddar, cover with a lid and let it melt.
Season to taste, garnish with fresh parsley and serve and enjoy!
