Heat 2 tablespoon of oil in a large sauté pan over medium-high heat. Add cubed chicken and cook until browned on all sides, about 8 minutes, season with salt and pepper.
To the browned chicken add 1 cup of the stock, green chiles, stewed tomatoes, tomato sauce, and oregano. Stir to combine and cook until mixture just comes to a simmer, season with salt and pepper to taste. Transfer to baking dish and bake uncovered for 20 minutes.
Heat remaining oil in a pot over medium heat. Add onion, garlic, jalapeño, cumin, and chili powder. Cook for 8-10 minutes until vegetables become soft and slightly brown around the edges. Sprinkle in the rice and stir to combine. Cook stirring until rice begins to toast slightly, about 5-6 minutes. Pour in the remaining 3 cups of chicken stock and bring to a simmer. Cover pot with lid and simmer until rice is fully cooked.
Remove baking dish from oven and turn your broiler on. Evenly spread the cooked rice over top of chicken. Sprinkle crushed chips on top of rice and evenly distribute all the cheese on top of chips. Place the baking dish under the broiler and cook until all the cheese is melted and golden in color. Remove from oven and garnish with fresh cilantro. Serve with sour cream on the side.