Cube chicken breasts.

In a bowl, combine chicken with taco/fajita seasoning and 1/4 cup water; mix well.

Heat olive oil in a large pan over high heat.

Sear chicken in the hot oil until browned and cooked through; remove and set aside.

Add sliced onions, green peppers, and carrots to the pan; stir to coat with chicken juices.

Add soy sauce; stir.

Reduce heat to low, cover, and cook for 1 minute.

In a bowl, whisk together cornstarch, paprika, and chicken broth until smooth.

Return heat to high, remove lid, and pour broth mixture over vegetables.

Add chicken and stir to coat.

Add tomato sauce, salt, and pepper to taste.

Mix until everything is well combined and heated through.

Remove from heat and let cool for 2 minutes, allowing sauce to thicken.

Serve over pasta or rice.