Cut the chicken into thin strips and toss with oil and seasoning packet.
Sear in small batches over high heat until golden brown with crispy edges.
For the Spanish Rice: Combine 2 cups white rice, 4 cups water, 8 oz tomato sauce, and 2 TBSP Chicken Bouillon Powder.
For the Cheese Sauce: Melt together 1 can evaporated milk, 1 lb white american cheese, 8 oz pepper jack cheese, and chopped jalapenos/green chiles in a saucepan over low heat, stirring constantly until fully melted.
Divide the chicken and Spanish rice into 6 meal prep containers, then top with the creamy cheese sauce.
