Thaw out chicken breasts before hand, wash, pat dry, and cut into strips. Cook in a pan or skillet with olive oil over medium heat - about 10-15 minutes or until chicken is no longer pink in the centre.
In the meantime, cut the onion as you would a tomato (into slices) and with each slice make a cut from the centre outwards. This will allow it to open up while cooking. Wash and deseed peppers. Cut the peppers vertically into strips. Wash and cut jalapeño into slices, removing seeds if desired.
In a bowl, combine water, olive oil, and dry seasonings, and whisk together.
Add the onion, peppers, jalapeños, and seasoning mix to the pan. Mix together, coating the chicken well. Simmer for 5 minutes.
Serve in a bowl, over rice, or on a gluten-free corn tortilla of choice. Enjoy!