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Preheat the oven to 375° F with a rack in the center position
Line a sheet pan with parchment paper.Heat the olive oil in a large skillet over medium heat
Add the onion and bell peppers and cook, stirring, until softened, about 5 minutes
Add the garlic and cilantro and cook, stirring, until fragrant, about 1 minute.Add the chicken, bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup water
Bring to a simmer and cook, stirring often, until the liquid has mostly evaporated, but the mixture is not dry, 5-8 minutes.Working with one dough shell at a time, add a heaping ⅓ cup of filling to one side of the dough, leaving a ¼ inch border around the edge
In a small bowl, beat the egg with 1 tablespoon of water
Brush the egg wash on the dough edges, reserving the remaining egg wash, then fold the dough over the filling
Using a fork, firmly press the edges together to seal
Place the empanadas on the prepared sheet
Brush each empanada with the remaining egg wash, then bake for 35 minutes, or until golden browned.