In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering, about 2 minutes.

Add one diced yellow onion and two minced garlic cloves to the hot oil, stirring frequently for 2-3 minutes until the onion turns translucent.

In a small bowl, mix together 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, sea salt, and a dash of black pepper. Sprinkle this spice mixture into the skillet and stir for about 1 minute.

Stir in one can of drained black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, one can of diced green chiles, 1 cup of chicken broth, and 1 cup of salsa verde. Add 1 cup of long grain white rice and mix well.

Increase the heat to high and bring to a boil for 2-3 minutes.

Reduce the heat to low, cover the skillet with a tight lid, and simmer for 15 minutes.

After 15 minutes, check if the rice has absorbed the liquid and is tender. If needed, add a splash more chicken broth and cover for an additional 2-5 minutes.

Once the rice is done, turn off the heat and sprinkle 1 cup of shredded Monterey Jack cheese on top, covering again for 2-3 minutes.

Garnish with freshly chopped cilantro, sliced avocado, and a sprinkle of red pepper flakes before serving.