Place the chicken in a bowl and season with salt, black pepper, paprika, and garlic powder. Set aside.
In a large skillet over medium heat, heat 3 tablespoons of oil.
Brown the chicken for 8 to 10 minutes, or until the chicken is no longer pink and lightly browned. Remove from the skillet and reserve.
In the same skillet, add 3 tablespoons of oil. Add onion and peppers; sauté for 3 minutes. Add garlic and green onion; sauté for 1 more minute. Add the rice and toast, for 2 - 3 minutes, stirring constantly.
Add chicken broth and tomato sauce; mix to combine. Add the Goya seasoning and mix well.
When the seasoning is well mixed, add the browned chicken and the frozen vegetables, and mix to distribute evenly. Cook, over medium-high heat, until most of the liquid has evaporated, about 5 – 8 minutes. Then, cover the skillet, reduce heat to low, and cook for 15-20 minutes or until rice is tender.
Garnish with fresh chopped cilantro. Serve hot with plantains if desired.