Heat oil over medium-high heat in a large skillet. Add chicken and cook for about 4 minutes on one side. Flip and add carrots, onion, bell pepper, and green onions to skillet. Season everything with garlic powder, salt, pepper, and paprika. Cook for 5 minutes, stirring occasionally.
Add in mushrooms and cook until they release their juices, about 5-7 minutes. Stir in tomatoes and cook for 3 minutes. Transfer to a plate and cover lightly to keep warm.
Add cream cheese, water, and lemon juice to skillet. Bring to a boil, and simmer for 2 minutes until it thickens slightly. Pour sauce over chicken & vegetable mixture. Serve with whole wheat pasta or quinoa if desired.
Notes
*Nutrition Facts are calculated for ½ recipe {not including pasta or quinoa} using 4 oz. chicken and Spinach Cream Cheese.