Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until the onion is translucent and the garlic is aromatic.

In a small bowl, mix 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and a pinch of sea salt. Sprinkle this spice blend into the skillet and stir for about 1 minute.

Add 1 drained can of black beans, 1 cup of roasted corn, 2 cups of shredded rotisserie chicken, and 1 can of diced green chiles to the skillet. Pour in 1 cup of chicken broth and 1 cup of salsa verde, then add 1 cup of long grain white rice.

Bring the mixture to a rolling boil for about 2-3 minutes. Reduce the heat to a simmer, cover the skillet, and let it cook for approximately 15 minutes.

After 15 minutes, check the rice for doneness. If liquid remains or the rice isn't tender, cover again and let it simmer for an extra 2-3 minutes.

Remove the skillet from heat and sprinkle 1 cup of shredded Monterey Jack cheese on top. Cover again for 2-3 minutes to melt the cheese.

Fluff the rice gently with a fork, serve warm garnished with fresh cilantro, avocado slices, and red pepper flakes.