In a large bowl, add the chicken, 1 tbsp olive oil, salt, pepper, and chili powder. Toss to coat.

Let sit in fridge for 30 mins to an hour.

Place chicken on baking sheet and cook in oven at 425 for 10 minutes, then broil for 5 minutes on top rack for color.

Cut broccoli into florets, and mushrooms into large dice.

Heat large skillet over medium high heat. Add oil and cook mushrooms. Add salt to bring out water, and allow mushrooms to get color.

Add broccoli to skillet and cook till soft.

Measure out 3 cups of cooked rice, and add to large bowl. Mix in chicken, vegetables, cheese, and Buffalo sauce. Season with salt and pepper to taste.

Divide into 5 even servings.