In a large skillet, heat 2 tablespoons of avocado oil over medium heat until shimmering. Add 1 pound of ground chicken, chopped red bell pepper, and diced white onion. Sauté for 7-8 minutes, stirring occasionally, until the chicken is browned and the veggies are tender.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and 1 teaspoon of ground cumin. Cook for an additional 1-2 minutes, stirring continuously.

Add 1 cup of cooked rice, ½ cup of salsa verde, and 1 tablespoon of chipotle sauce to the skillet. Mix everything together until well combined and heated through—about 3-4 minutes.

Spread a layer of cheese down the center of a tortilla, followed by a generous portion of the filling. Top with more cheese, fold the sides in, and roll tightly.

Toast each burrito seam side down over medium heat for about 3-4 minutes until golden and crispy, then turn over to crisp the other side.

Let the toasted burritos cool for a minute before slicing in half. Serve warm with optional dips like sour cream, salsa, or guacamole.