In a large skillet, heat 1 tablespoon of avocado or olive oil over medium heat.

Add 1 pound of ground chicken, diced red bell pepper, chopped onion, and jalapeño. Cook for 7-8 minutes, stirring frequently, until the chicken is browned and cooked through, and the vegetables have softened.

Sprinkle in 1 teaspoon of garlic powder, 2 teaspoons of chili powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground cumin. Stir well and cook for an additional 1-2 minutes.

Add 2 cups of cooked rice, ½ cup of salsa verde, and 2 tablespoons of chipotle sauce to the skillet. Stir together until all ingredients are well combined and heated through.

Lay an extra-large flour tortilla flat on a clean surface. Start with a layer of the cheese, then spoon in about ½ cup of the chicken and rice mixture. Top with more cheese, fold the sides of the tortilla in, and roll it up tightly.

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

Remove the burrito from the skillet and let it cool slightly. Slice it in half if desired, and serve with sour cream, guacamole, or crispy tortilla chips.