Heat oil in a large skillet over high heat.
Season the chicken with salt and pepper.
Sear the chicken until brown. 3 minutes. Do not overcrowd the pan. Do this in batches, if you need to. If the chicken does not move easily, it’s not ready to turn.
Turn the chicken and sear the other side for 3 minutes.
Transfer the chicken to a plate and set it aside.
In the same skillet, add veggies (if using) and cook for 2 minutes, constantly stirring.
Add onion and stir rapidly for 1 minute.
Add tomato, cumin, oregano, paprika, and jalapeno, garlic.
Stir everything together.
Add bouillon and water.
Add the chicken back to the pan and put a lid on it.
Reduce the heat, simmer and continue cooking for 20 minutes, or until chicken is fully cooked.
If the sauce becomes too thick, add more water but taste it for good measure.
Top with cilantro and green onion. Enjoy!