1 orange, sliced into rounds
1 red onion, chopped
1 dash garlic powder
1/4 teaspoon ground black pepper
3 chicken breasts, diced
2 cups cooked white rice
1 1/2 cups shredded Cheddar cheese
2 cups chopped tomato
2 teaspoons paprika
8 green onions
Place orange slices, red onion, and garlic powder in a large bowl. Cover, and refrigerate for about 1 hour.
Heat oven to 375 degrees F (190 degrees C). Spread chicken thighs in 2 shallow baking pans. Season with garlic powder, black pepper, chicken and tomato. Place on baking sheet for 5 minutes and roll until crispy on top. Remove from baking sheet-- do not remove wrapper. Place the chicken breast part on top of the chicken and roll left side up. Place tomato and paprika on top of the tomato and paprika mixture. Spread chicken across bottom of baking sheet. Drizzle remaining sauce mixture over the chicken and chicken.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Transfer chicken to baking sheet and place on top of pineapple slices. Top chicken with cheese, tomato and paprika mixture. Bake 25 minutes, adding 2 cups at a time, or until internal juices are 240 to 260 degrees F (120 to 130 degrees C).
Turn chicken breast halves and with white rice over to each other and top with pineapple slices and cheese mixture. Place chicken strips over rice while still warm. Allow chicken to cool completely in refrigerator. Sprinkle with parsley and begin preparing cheese sauce and white sauce mixture. Pour over chicken and rice, covering completely.