Season the chicken strips lightly with salt and pepper. Set aside.
Plate the salad by plating the shredded lettuce then top with a dollop of sour cream, guacamole, and the pico de gallo.
Put half the can of cheese about 7 oz into a small sauté pan on medium-low heat just to warm the cheese. Remove or lower the heat if it starts bubbling. Keep warm and stir occasionally to keep it from sticking to the bottom of the pan. You can store the remainder of the cheese in an airtight container in the refrigerator or serve it with chips as a queso appetizer.
Brown rice with oil in a heavy cast iron pan- stir evenly, then add sauce, and spices. Lastly, add the broth and cover with the lid. Once the broth is in, don’t stir, and keep the lid on for at least 10 minutes. Once done fluff rice with a fork and keep warm.
On another burner, bring a cast iron skillet to medium-high heat then add a tablespoon of oil to the pan. Once the oil is coating the bottom of the pan and begins shimmering and before the oil starts to smoke, add the chicken strips. Sear until edges are golden brown for 2 to 3 minutes then turn the chicken strips and sear the other side for another 2 to 3 minutes. turn down the temp to medium an cook until internal temperature reaches at least 165 degrees. Make sure the chicken is no longer pink in the center. Remove chicken from skillet and place in a heat-resistant medium-sized mixing bowl. Cover with foil to keep it warm.
Add another tablespoon of oil if needed to the skillet, then add the onions to the hot skillet. Season with salt and pepper. Sauté until the onions start becoming translucent then remove to the mixing bowl with the chicken.
In a clean skillet on the stovetop, warm a tortilla over high heat. don't let it burn. Turn occasional until toasted.
Next, add about half the warmed cheese to the bowl with the chicken and onions. Using tongs toss the meat and vegetables in the cheese until lightly coated, add more cheese if needed. You want everything lightly coated in cheese not swimming in the stuff.
On your plate next to the salad, put down the warmed tortilla top it with the chicken and vegetables, and spoon on a nice serving of rice.