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Heat a large skillet over medium high heat. Add rinsed rice and about 1 tbsp of olive oil. Stir around in the pan to toast the rice.
Next, add the chopped onion, tomato sauce, salt, pepper, cumin, paprika, and dried cilantro. Add two cups of chicken broth and 1 tbsp minced garlic. Stir everything together well. Cover with a lid, turn the heat down to medium low, and cook for about 15-20 minutes.
Heat second large skillet over medium high heat and add a little bit of olive oil. Add the sliced red onion and green peppers. Once those are cooked down to your liking, add the cubed up chicken to a bowl. Season with a little bit of olive oil, salt, pepper, cayenne, chili powder, cumin, paprika, and dried cilantro. Stir chicken and seasonings together.
Add the seasoned chicken to the skillet with the peppers and onions. Once chicken is fully cooked serve it over the cooked rice. Top with some white queso and fresh pico de gallo. Enjoy!