Heat the olive oil in a large skillet over medium heat.

Add the diced onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and the garlic is fragrant.

In a small bowl, combine the chili powder, sea salt, cumin, garlic powder, and black pepper. Sprinkle the seasoning into the skillet and stir with the onion and garlic for about 30 seconds.

Add the drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and uncooked rice. Stir thoroughly so the rice is evenly distributed.

Bring the mixture to a gentle boil and cook for 2–3 minutes.

Reduce the heat to low, cover the skillet, and simmer for about 15 minutes.

Check the rice for doneness. If it is still firm, cover and continue cooking for a few more minutes until tender and the liquid has been absorbed.

Remove the skillet from the heat. Sprinkle Monterey Jack cheese evenly over your Salsa Verde Chicken and Rice Skillet.

Cover for 2–3 minutes, or until the cheese is completely melted.

Finish with chopped cilantro and, if desired, sliced avocado and red pepper flakes. Serve warm.