Preheat the oven to 375°F and position a rack in the center. Line a baking sheet with parchment paper to prevent sticking.

Heat olive oil in a large skillet over medium heat. Add the minced onion and bell peppers, stirring occasionally, and cook for about 5 minutes or until the vegetables have softened. Stir in the garlic and cilantro, cooking for an additional minute until fragrant.

Incorporate the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup of water into the skillet. Bring the mixture to a simmer, stirring frequently, and allow it to cook for 5 to 8 minutes, until the liquid has mostly evaporated, leaving the mixture moist but not watery.

Place one dough shell at a time on a clean surface. Spoon a generous ⅓ cup of the filling onto one half of the dough, ensuring to leave a ¼-inch border around the edges.

In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the edges of the dough with the egg wash, then fold the dough over the filling. Using a fork, press the edges together to seal the empanada. Arrange the sealed empanadas on the prepared baking sheet. Brush the tops of each empanada with the remaining egg wash.

Bake the empanadas in the preheated oven for 35 minutes, or until golden brown and crispy. Serve warm and enjoy.