Heat 2 tablespoons of avocado oil in a large skillet over medium heat.

Add 1 pound of ground chicken, 1 diced red bell pepper, 1 chopped onion, and optionally 1 minced jalapeño. Cook for about 7-8 minutes.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and 1 teaspoon of ground cumin. Cook for an additional 1-2 minutes.

In the same skillet, add 2 cups of cooked rice, ½ cup of salsa verde, and 2 tablespoons of chipotle sauce.

On a clean flat surface, lay out a large flour tortilla. Add ¼ cup of shredded cheddar cheese, followed by about ½ cup of the chicken and rice filling, then ¼ cup of shredded Monterey Jack cheese.

Heat a nonstick skillet over medium heat and place the burritos seam-side down in the pan. Toast for about 2-3 minutes per side.

Once toasted, remove and let cool for a minute. Serve immediately with sides like sour cream, salsa, or guacamole.