In a large pot, cook rice according to the directions on the package.
While the rice is cooking, cube chicken and season with taco seasoning.
On the stovetop, heat a large skillet or braiser pan to med high. Add the oil. After the oil gets hot add the chicken. Cook on all sides until cooked through. Turn the heat to low
When the rice is cooked fluff it then add it to the pot with the chicken.
Add the cumin, paprika, tomatoes with green chiles, enchilada sauce, and queso. Stir to combine.
Put the lid on and allow it to cook on simmer 5 to 10 minutes.
Remove the lid and stir in the pico and garnish with cilantro.
Serve hot. Store any leftovers in an airtight container in the refrigerator for 3 days.