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Prepare your Mexican rice according to your favorite recipe.
Toss the sliced chicken thighs with the oil, water and fajita seasoning.
Cook the chicken in batches over high heat until cooked through with plenty of browned, slightly crispy edges. Avoid overcrowding the pan so the chicken sears instead of steaming.
For the queso, combine the white American cheese, pepper jack and milk over low heat. Stir frequently and melt everything together slowly until completely smooth and creamy. No roux needed!
To serve, start with a generous bed of Mexican rice, pile on the chicken, and smother the entire situation in queso.