Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add 1 pound of ground chicken, 1 diced red bell pepper, 1 chopped white onion, and 1 minced jalapeño. Sauté for about 7 to 8 minutes until browned and tender.

Once the chicken and vegetables are cooked, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground cumin. Stir well and cook for an additional 1 to 2 minutes.

Fold in 2 cups of cooked rice, ½ cup of salsa verde, and 2 tablespoons of chipotle sauce into the skillet. Stir until well combined and heated through, about 2 to 3 minutes.

Lay a large tortilla flat. Sprinkle a handful of shredded cheddar cheese, then spoon a generous portion of the filling down the center. Add another sprinkle of shredded Monterey Jack cheese, fold the sides inward, and roll tightly.

Arrange burritos seam-side down in the skillet over medium heat. Cook for 3 to 4 minutes until golden brown. Flip and toast the other side for another 3 to 4 minutes.

Transfer toasted burritos onto a plate, cool slightly, cut in half, and serve warm with dips.