Mexican Chicken and Rice

Cut chicken thighs into one inch cubes.
Toss cubed chicken in chili powder, cumin, paprika, salt, and pepper.
Heat a braiser or dutch oven over medium heat. Once warm, drizzle with cooking oil. Add the diced chicken thighs.
Cook thighs until fully cooked through. Once cooked, remove and set aside.
Using the same pot/braiser, add more cooking oil if needed, heat oil, and saute the garlic and onion until the onions are soft (2-3 minutes).
Add the basmati rice and saute.
Add the diced tomatoes and green chilis. Stir to combine.
Add bouillon and chicken broth, stir and bring to a boil. Return the chicken thighs to the pan.
Lower to medium low heat. Cover and cook 18-20 minutes or until the rice is soft. Remove from heat. Add more salt to open up the flavors if needed.
Sprinkle the shredded cheese over the top. Cover for 30 seconds and allow to melt.
Top with cilantro.
Serve and enjoy!