Preheat oven to 325℉.

Start cooking 2 cups uncooked rice in rice cooker or in a pot on the stove.

Pull away meat from chicken wing bones. Set meat aside.

Slice cabbage and dice onion and bell pepper. Slice mozzarella in 1’’ strips and grate cheddar cheese.

In a skillet on medium heat, sauté onion, cabbage and bell pepper in oil. Set aside once the vegetables are tender.

Next, make your sauce in a pot on medium heat. Start by adding chicken stock and bringing to a boil. Mix in your slurry (corn starch and 1 oz of heavy cream). Then, add salt, pepper, garlic powder, onion powder, chili powder, and paprika. Once mixed together well, add in the remaining heavy cream. Once you add all ingredients bring to a boil and then reduce to a simmer until the sauce thickens. You want a gravy consistency.

In a 9x13 baking dish, spray with nonstick spray and layer rice 1 ½ inches thick on the bottom. Then layer chopped chicken, then sauce, then vegetables, then mozzarella strips and shredded cheese.

Bake at 325℉ for 35-40 minutes.

Let cool for 10 minutes and serve. Enjoy!