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Place chili powder, salt, cumin, and pepper in large resealable plastic food bag; add chicken strips. Tightly seal bag. Turn bag several times to season chicken.
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Cook chicken strips over medium-high heat, stirring occasionally, until lightly browned, 4 to 5 minutes. Stir in rice and onion. Continue cooking, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in water, tomatoes and green pepper. Continue cooking until mixture comes to a boil, 4 to 6 minutes.
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Reduce heat to low. Cover, cook until liquid is absorbed, 18 to 22 minutes. Remove skillet from heat. Sprinkle with cheese. Cover and let stand until cheese is melted.
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