Combine the chili powder, salt and freshly ground black pepper in a small bowl. Rub this spice mixture on the chicken tenders and set them aside while you prepare the rest of the ingredients.

Pre-heat a 12-inch skillet over medium-high heat. Add the olive oil and brown the chicken on both sides, making sure the spice mixture does not get too dark in the pan. Remove the browned chicken and set aside.

Add the onion and peppers to the skillet, along with a little more oil if necessary and sauté for a few minutes. Add the rice and continue to sauté for another 2 minutes. Pour in the chicken stock and enchilada sauce and stir well. Lower the heat, cover the pan and simmer for 10 minutes.

While the rice is cooking, make the cilantro cream by whisking the sour cream, milk and lime juice together in a bowl until smooth. Stir in the chopped cilantro and season with salt. Set this cream aside.

Add the olives to the skillet and return the chicken tenders to the pan, nestling them gently into the rice. Cover the skillet and continue to simmer for 10 to 15 minutes, until the rice is fully cooked. Top the chicken and rice with grated Cheddar cheese, cover and leave the pan on low heat until the cheese has melted.

Serve the chicken and rice with a drizzle of the cilantro cream and sprinkle the diced avocado on top.