Heat the olive oil in a large 12-inch skillet over medium heat. Add the minced garlic and diced yellow onion, stirring frequently for 2 to 3 minutes until the onion turns translucent and fragrant.

In a small bowl, mix together the chili powder, sea salt, cumin, garlic powder, and black pepper. Add this spice blend to the skillet with the onion and garlic, stirring for about 30 seconds until fragrant.

Add the black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice to the skillet. Stir everything together thoroughly to ensure the rice is evenly distributed throughout the liquid.

Bring the mixture to a rolling boil over medium-high heat, which should take about 2 to 3 minutes. Once boiling, reduce heat to low, cover tightly with lid, and simmer for 15 minutes without lifting the lid (this releases essential steam needed for cooking).

After 15 minutes, check if the rice is tender and has absorbed all the liquid. The surface should look dry with small steam holes. If it still looks wet or the rice feels firm, cover again and continue cooking for 2 to 3 more minutes.

Once the rice is cooked through, turn off the heat and sprinkle the shredded Monterey Jack cheese evenly across the top. Replace the lid and let it sit for 2 to 3 minutes until the cheese melts.

Remove the lid and garnish with fresh cilantro. Add sliced avocado and red pepper flakes if desired. Serve immediately while hot.