1. Cook the basmati rice according to package instructions.

2. While the rice is cooking, season the boneless chicken breast with salt and pepper.

3. Heat a large skillet over medium-high heat. Add the chicken breast and cook until browned on both sides, about 5 minutes per side.

4. Remove the chicken from the skillet and set aside.

5. Add the spring onions to the skillet and sauté until softened, about 3 minutes.

6. Add the diced tomatoes and adobo sauce to the skillet and stir to combine.

7. Return the chicken to the skillet and spoon some of the tomato mixture over the chicken. Reduce heat to medium-low, cover, and cook until chicken is cooked through, about 10-12 minutes.

8. Serve the chicken over a bed of basmati rice, spooning some of the tomato mixture over top.