In a non-stick skillet over medium heat, add 1 tablespoon of avocado oil. Add the ground chicken, diced red bell pepper, chopped onion, and minced jalapeño. Sauté for about 7-8 minutes until the chicken is cooked and the vegetables are softened.

Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground cumin. Cook for another 1-2 minutes, stirring well to coat the chicken and veggies.

Turn off the heat and stir in 2 cups of cooked rice, ½ cup of salsa verde, and 1-2 tablespoons of chipotle sauce, mixing thoroughly until combined.

On each extra-large flour tortilla, layer ¼ cup of shredded cheddar cheese, followed by ½ cup of filling, and top with another ¼ cup of shredded Monterey Jack cheese. Fold the sides in and roll tightly into a burrito shape.

In the same skillet, place the burrito seam-side down over medium heat. Toast for 3-4 minutes until golden brown, then flip and toast the other side for another 3-4 minutes.

Remove the burritos from the skillet and let cool slightly. Slice in half if desired and serve with sour cream, salsa, or guacamole.