Rinse the 80 g rice under cold water until the water runs mostly clear.

Cook the 80 g rice in a saucepan of boiling water until tender, about 10 to 12 minutes.

Drain the cooked rice and keep it warm while preparing the remaining components.

Remove the stems and seeds from the 2 bell peppers, then slice them into thin strips.

Heat 1 tsp olive oil in a frying pan over medium-high heat.

Cook the sliced bell peppers in the hot oil until softened and lightly browned, about 6 to 8 minutes.

Season the chicken tenderloins with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt, and black pepper.

Crack the egg into a bowl and beat it with a pinch of salt and black pepper.

Coat each seasoned chicken tenderloin in the breadcrumbs.

Dip the breaded chicken tenderloins into the beaten egg, then coat them again in the breadcrumbs.

Add the coated chicken tenderloins to the pan with the peppers.

Cook the chicken until crisp, golden, and cooked through to 74°C / 165°F, about 8 to 10 minutes, turning halfway.

Mix 100 g plain fromage blanc, 2 tsp mayonnaise, 1 tbsp sweet and sour sauce, and 1 tbsp sweet soy sauce in a bowl.

Stir the remaining 1/2 tsp smoked paprika and 1/2 tsp dried parsley into the sauce.

Place the cooked rice in a serving bowl and top it with the cooked bell peppers.

Add the crispy chicken and spoon the prepared sauce over the bowl.

Finish with 1 tbsp fried onions and the chopped fresh parsley, then serve immediately.