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In a large skillet, sauté the chopped onion, diced bell peppers, and smashed garlic until fragrant.
Stir in the tomato sauce, adobo, oregano, cumin, and bay leaves, allowing the mixture to cook together.
Add the chicken thighs to the skillet and let them simmer until cooked through.
In a rice cooker, prepare the rice using equal parts long grain rice and the strained chicken broth, adding adobo and bijol for flavor.
Once the chicken is cooked, layer the casserole by spreading mayonnaise at the bottom, followed by a layer of rice, then the chicken mixture, chopped ham, and a generous amount of cheese.
Finish with a final layer of cheese on top.
Bake the casserole in the oven for 20 minutes, then switch to broil for a few minutes to achieve a golden brown cheesy top.