1-First, focus on the rice: Toast the rice in avocado oil over medium-high heat for 3-4 minutes while stirring. Add the diced onion and minced garlic, cooking for another 2-3 minutes until they soften. Then, mix in the sazon seasoning, chicken-flavored bouillon, tomato sauce, and water. Bring it to a boil, cover the pot, lower the heat to a simmer, and let it cook for 15 minutes without peeking.

2-Next, handle the chicken: Slice the chicken into thin strips and heat butter and avocado oil in a skillet over medium heat. Add the chicken along with garlic powder, onion powder, chili powder, cumin, sazon seasoning, salt, and pepper. Stir it continuously for about 4-5 minutes until the chicken reaches 165°F inside.

3-Now for the cheese sauce: In a saucepan over medium heat, combine the evaporated milk, queso blanco cheese, diced chilies, and grated pepper jack cheese. Stir constantly until everything melts and thickens a bit, then let it sit to get even creamier. Once all parts are ready, plate the rice, top it with the chicken, and drizzle on the cheese sauce. Serve with warmed tortillas and maybe some fresh jalapenos for extra flair.