In a large pan, melt the butter over medium heat. Add the sliced chicken. Season the chicken with garlic powder, onion powder, salt, pepper, and paprika.

Cook the chicken, stirring occasionally, until it starts to caramelize and is fully cooked through.

In a large pot, bring 4 cups of water to a boil.

Add the vegetable oil, Knorr tomato bouillon with chicken flavor, garlic powder, onion powder, salt, and pepper to the water.

Add the rice to the pot. Reduce heat to low, cover, and cook for about 25 minutes, or until the water is absorbed and the rice is tender.

Fluff the cooked rice with a fork.

Place a serving of rice on each plate. Top the rice with a portion of the cooked chicken strips. Drizzle or spoon the store-bought queso cheese over the chicken and rice.

Serve hot.