Heat avocado oil in a large skillet over medium heat. Add ground chicken, red bell pepper, white onion, and jalapeño. Sauté for 7-8 minutes until chicken is cooked through and vegetables are tender.

Sprinkle garlic powder, chili powder, kosher salt, and ground cumin into the skillet. Stir and cook for 1-2 minutes until fragrant.

Add cooked rice, salsa verde, and chipotle sauce. Stir until well combined and heat for 2-3 minutes.

Lay a tortilla on a clean surface. Add a scoop of filling and some shredded cheddar and Monterey Jack cheese in the center. Fold the sides over, and roll tightly from the bottom.

Heat oil in the skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes on each side until golden brown.

Remove burritos from skillet, let cool slightly, and serve warm with toppings like sour cream, salsa, or guacamole.