1. Prepare the chicken: Cut the boneless, skinless chicken breasts into uniform 1/2-inch cubes.

2. Saute the chicken: Heat the olive oil in a large skillet or pan over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned on all sides.

3. Season the chicken: Sprinkle the taco seasoning over the cooked chicken. Pour in the 1/2 cup of water. Stir well to combine, ensuring all the chicken pieces are coated with the seasoning. Bring the mixture to a simmer.

4. Simmer and thicken: Reduce the heat to medium-low and let the chicken simmer for 3-5 minutes, or until the liquid has mostly evaporated and the chicken is fully cooked and tender. The sauce should be slightly thickened.

5. Stir in the queso: Remove the skillet from the heat. Add the 1 cup of prepared queso to the chicken mixture. Stir gently until the queso is melted and evenly coats the chicken. If the queso is very thick, you can return it to very low heat for a minute, stirring constantly, just until it’s smooth.

6. Assemble the bowls: Divide the cooked rice among four serving bowls. Spoon the warm chicken and queso mixture generously over the rice in each bowl.

7. Add your favorite toppings: Garnish each bowl with shredded lettuce, diced tomatoes, sliced black olives, and chopped fresh cilantro.

8. Serve and enjoy: Offer optional toppings like sour cream, salsa, or tortilla chips/strips on the side for everyone to customize their bowl to perfection.