Sauté the Chicken and Vegetables by heating avocado oil in a skillet, adding ground chicken, diced bell pepper, chopped onion, and minced jalapeño. Cook until chicken is browned and vegetables are softened.

Season the Mixture by adding garlic powder, chili powder, kosher salt, and ground cumin. Stir and cook for 1-2 minutes until fragrant.

Incorporate Rice and Sauces by mixing cooked rice, salsa verde, and chipotle sauce into the skillet. Stir well and cook for another 2-3 minutes.

Prepare the Tortillas by laying out the tortillas and sprinkling cheese down the center. Spoon chicken filling on top and add more cheese.

Roll the Burritos by folding sides inward and rolling the tortilla tightly away from you. Repeat with remaining tortillas and filling.

Toast the Burritos in a skillet with a little oil, cooking seam-side down for 3-4 minutes until golden brown and crispy.

Serve and Enjoy by allowing burritos to sit, then slice in half and serve warm with dips like sour cream or guacamole.