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Add the diced chicken to a bowl and drizzle with olive oil. Season evenly with garlic powder, chili powder, onion powder, cumin, and salt. Toss until well coated.
Heat a large skillet over medium-high heat with a little olive oil. Add the chicken and cook for about 3 minutes per side, or until cooked through. Remove from the skillet and set aside.
Add another drizzle of olive oil to the same skillet. Add the diced onion and rice. Cook, stirring frequently, until the onion begins to soften and the rice starts to get a little golden color.
Pour in the chicken broth, water, and tomato sauce. Stir in the tomato chicken bouillon until everything is well combined.
Cover the skillet and bring everything to a boil. Once boiling, reduce the heat to low-medium and let the rice cook, covered, until it's tender and all of the liquid has been absorbed. About 15-20 minutes.
Remove the skillet from the heat and let the rice rest, covered, for about 5–10 minutes. Then fluff with a fork.
Add the cooked chicken back over the rice and pour the queso over the top. Serve with chips and salsa and enjoy!