Heat a pan on medium high heat and add some oil. Season some chicken breasts with salt, pepper, and paprika. Cook your chicken for about 7-9 minutes on both sides or until there is no pink inside. Set aside. In a large pot add lots of butter and saute some sliced mushrooms on both sides for about 4 minutes or until they start to brown. Add some flour and diced red, green, and yellow peppers; mix well for about 3 minutes. Add some chicken stock then turn your heat up and bring to a boil while stirring. Turn your heat back down to medium high and season with some salt, pepper, paprika, garlic powder, and onion powder; mix well. Dice your cooked chicken into small cubes and add to your stock along with some heavy cream and stir for about 10-15 minutes or until your desired consistency is reached. Season one last time to taste, laddle over some rice, and enjoy!