In a large nonstick skillet, heat avocado oil over medium heat until shimmering, about 1-2 minutes.

Add ground chicken, diced red bell pepper, chopped white onion, and minced jalapeño to the skillet. Cook for 7-8 minutes.

Stir in garlic powder, chili powder, kosher salt, and ground cumin into the chicken mixture. Cook for another 1-2 minutes.

Gently fold in cooked rice, salsa verde, and chipotle sauce. Combine until the rice is fully incorporated.

Lay a burrito-sized flour tortilla flat, add shredded cheddar cheese, ½ cup chicken filling, and shredded Monterey Jack cheese.

Fold in the sides of the tortilla and roll it from the bottom up to seal the burrito.

In the same skillet, place the burritos seam-side down over medium heat. Toast for 3-4 minutes until golden, then flip and cook for another 2-3 minutes.