Cut the chicken breasts into small bite-size cubes and place in a bowl.

Add olive oil, Tony’s seasoning, onion powder, smoked paprika, oregano, salt, and pepper to the chicken and mix until evenly coated.

Heat a large skillet over medium-high heat and add a little olive oil.

Add the chicken to the skillet and cook on high heat until browned and cooked through, about 5–7 minutes.

Once the chicken is cooked, reduce the heat to low.

Toss the cherry tomatoes with olive oil, salt, pepper, and oregano, then add them to the skillet with the chicken.

Cook on low heat for 3–5 minutes until the tomatoes start to soften and burst. Anytime during the cooking add the lemon juice.

While the chicken and tomatoes cook, bring 1½ cups water to a boil and add the white rice.

Cover and cook rice on low for about 15 minutes until fluffy.

Serve the chicken and tomatoes over the white rice and spoon the juices from the pan over the top.