Take rice, add to water, and bring to boil. Reduce to simmer and cover. Stir occasionally.

Season chicken breast with cumin, cayenne pepper, black pepper, and salt.

Take brocolli, and cut into thirds. Slice 2-inch section of red pepper, and cut into 8 even strips. Slice mushroom into even slices.

Steam broccoli, water chestnuts, red pepper, and mushroom.

Place chicken breast in frying pan on high heat, sear outside, and reduce heat. Cover and flip occasionally, cook until internal temperature is at least 165°F.

Drain remaining water from rice when at desired texture. Plate rice, veggies, chicken, and then evenly spread sweet chili sauce.