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Slice chicken breasts in half into thinner strips
Season chicken with garlic powder, black pepper, paprika, salt, baking soda, and cornstarch
Add olive oil and combine until fully coated
Let chicken set for 10-15 minutes
Heat medium heat and add oil to a pan, then add rice and toast for 2-3 minutes
Add water, Mexican oregano, salt, and lemon juice to rice
Bring rice to a boil, then lower temperature and cook as directed on package
Blend tomatillos, onion, garlic cloves, roasted poblano peppers, cilantro, and chiles de árbol until smooth
Heat medium heat and add oil to a pan, then add enchilada sauce and cook on medium-low heat
Heat a pan on medium-high heat for 2 minutes (or 45 seconds for non-stick)
Cook chicken on one side for 3-4 minutes without moving
Flip chicken and cook for another 3-4 minutes
Add onion, bell peppers, and garlic to the pan and cook until translucent
Fry corn tortillas in hot oil until crispy
Dip fried tortilla in enchilada sauce
Layer with queso fresco, enchilada sauce, chicken, and pinto beans
Top with additional queso fresco and salsa roja