Rice - Preheat oven to 385 degrees. Pour rice, chicken broth, butter, jalapeno, chili powder and cumin in a casserole dish and stir to combine. Place in the oven for about 40-45 minutes or until broth is completely absorbed. Remove from the oven and stir in the salsa.
Enchilada Sauce - Heat oil in a small saucepan over medium-high heat.
Add flour and whisk together for a minute.
Add the garlic powder, kosher salt, cumin, and oregano.
Pour in the stock, whisking constantly until smooth.
Reduce heat and simmer 10-15 minutes or until thickened.
Chicken - Season chicken with kosher salt, pepper, chili powder and cumin.
Heat a large skillet over medium-high heat. Add the olive oil. Saute onions for about 5-7 minutes or until translucent. Remove from pan and set aside.
Brown chicken for about 2 minutes on each side (adding more oil if needed) . Remove from the pan and set aside.
Add salsa to deglaze the pan. Then pour in about 1 c. of enchilada sauce and reserved onions.Stir well.
Add the chicken back into the pan covering with the sauce and onions then place in the oven for about 25 minutes or until juices run clear.
Top each thigh with about 1/4 c. of cheese and place back in the oven for about 5 minutes or until cheese is completely melted.
Garnish with tomato, tortilla strips, sour cream and cilantro. Serve over rice and the beans that I forgot. Say Grace and enjoy!