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Begin by adding all of the dressing ingredients to a small blender or use an immersion blender, and mix to combine.Taste for any additional seasionings, and set aside until ready to use.
To the thinly sliced chicken breasts, generously season both sides with salt, pepper, garlic powder, onion powder, chilli powder, paprika, cumin and coriander.
To a large frying pan set to medium/heat, add the oil.Pan fry the chicken on each side for 2-3 minutes, or until fully cooked.Remove from the pan and cover with tin foil to keep warm.
To the same frying pan, add 1 tsp of olive oil followed by the bell peppers and onion and sauté for 2-3 minutes.
Add the garlic, corn, beans and seasionings. Sauté for another 1-2 minutes.
Add the uncooked rice and gently toast for 1-2 minutes on medium heat.
Add the chicken stock, cover and let simmer on low for 10-12 minutes, or until the rice is cooked and the majority of the stock has been absorbed. Sammy's tip: stir at the halfway mark to prevent from sticking.
Remove from heat and add the shredded cheddar and mix until melted.
Dish up and top with a chicken breast and a generous amount of dressing.
Garnish with fresh cilantro and enjoy right away!