Preheat the oven to 180°C (356°F), then marinate the chicken in the salt, sugar, chicken bouillon powder, pepper, sesame oil, light soy sauce for 10 minutes.
Dice the tomatoes into 2cm (0.8") chunks or to your preference.
Repeat the chopping with the capsicums.
Add 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes or until aromatic.
Add the capsicums and stir fry on high heat for 30 seconds.
Pour in the tomatoes and stir in for 1 minute.
Add the tomato paste, tomato sauce, sugar and salt, then mix well.
Let the sauce simmer on medium heat for 5 minutes and slowly pour in the mixed starch slurry as you stir until it has reached your preferred consistency. Set aside while you cook the other ingredients.
In another pan, fry the chicken chops on medium heat until golden brown.
Lay the chicken chops on top of the pasta in a tray or foil tin.
Pour the tomato sauce over the meat and spread across until it covers everything underneath.
Top the dish with a layer of cheese.
Bake the dish in the oven for 10 minutes or until the cheese is golden brown.
Serve the Baked Chicken Chop Rice immediately as is!