Begin by cutting the boneless, skinless chicken breast into bite-sized pieces. Season generously with garlic powder, onion powder, cumin, kosher salt, and black pepper, ensuring each piece is well-coated for maximum flavor. Set the seasoned chicken aside while you heat up your skillet, allowing the spices to meld for a few minutes.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until shimmering. Add the seasoned chicken pieces to the hot skillet, cooking for about 5-7 minutes, or until they are browned on the outside and reach an internal temperature of 165°F.

Once the chicken is cooked through, carefully drain any excess liquid from the skillet to prevent sogginess. Pour in 1 cup of chicken broth, 1 cup of nacho cheese sauce, and one can of Rotel (diced tomatoes with green chilies). Stir to combine the flavors well, bringing it all to a gentle boil.

Stir in 1 cup of uncooked long-grain white rice, making sure it's evenly distributed throughout the chicken and sauce mixture. Reduce the heat to medium-low and cover the skillet with a tight-fitting lid. Let it simmer for about 20-25 minutes.

Once the rice has absorbed the liquid and has a tender texture, remove the skillet from heat. Fluff the rice gently with a fork to mix everything together, incorporating the creamy sauce and tender chicken.

Scoop generous portions into bowls and garnish with your favorite taco toppings, such as sour cream, diced avocado, or freshly chopped cilantro.