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Wash 4 rice cooker cups of long grain rice
Add water to the 4 line mark in rice cooker
Mix in 3 tablespoons chicken bouillon powder
Start rice cooker
Cut red bell pepper into strips
Cut green bell pepper into strips
Cut half of large red onion into strips
Cut 2 lbs chicken thighs into bite-sized pieces
Coat chicken with olive oil
Season chicken with garlic powder, onion powder, smoked paprika, cumin, Mexican oregano, black pepper, and salt
Open canned corn and drain
Dice ¼ red onion for corn salsa
Cut tomato into dice, removing core
Chop cilantro for corn salsa
Dice jalapeno finely
Mix corn, red onion, tomato, cilantro, and jalapeno together
Add lime juice and salt to corn salsa
Blend half avocado, Mexican cream, cilantro, 3 garlic cloves, half lime, and salt with stick blender to make avocado crema
Preheat stainless steel pan to medium-high heat
Add neutral oil to pan
Cook chicken in batches for about 2 minutes per side until seared and cooked through
Move cooked chicken to sheet tray
Sauté peppers and onions on high heat with salt for about 10 minutes until charred and softened
Fluff cooked rice in a bowl
Mix cilantro into rice
Add lime zest to rice
Juice limes and add to rice
Add salt to rice and fold together
Grate Monterey Jack cheese
Layer rice, chicken, peppers and onions, cheese, corn salsa, and avocado crema into containers