Season the chicken thighs with olive oil, adobo seasoning, smoked paprika, complete seasoning, Italian seasoning, chicken bouillon, salt, and pepper until evenly coated.

Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3 to 4 minutes per side. The chicken does not need to be fully cooked. Remove from the skillet and set aside.

In the same skillet, add the frozen bell pepper and onion mix and cook for 2 to 3 minutes until slightly softened. Stir in the corn, garlic paste, and diced tomatoes and cook for another 1 to 2 minutes until fragrant.

Add the basmati rice, chicken stock, and remaining 1/2 teaspoon of adobo seasoning. Stir well to combine and evenly distribute the rice.

Nestle the seared chicken back on top of the rice mixture. Scatter the butter over the chicken, cover the skillet, reduce the heat to low, and simmer for about 20 minutes, or until the rice has absorbed the liquid and is tender.

Sprinkle the shredded cheddar cheese over the rice, cover again, and cook for about 5 minutes until the cheese is fully melted.

Turn off the heat, fluff the rice gently with a fork, and serve warm.