In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of boneless skinless chicken breasts with chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 6-8 minutes on each side until golden brown and cooked through. Remove the chicken and keep warm.

In the same skillet, add a splash more olive oil if needed, then stir in 24 ounces of cauliflower rice along with 2 sliced green onions and 2 cloves of minced garlic. Sauté for 10-12 minutes, stirring occasionally, until the cauliflower is tender and begins to brown. Season with additional salt and pepper to taste.

Lower the heat, then add 1 cup of salsa, 1/2 cup of rinsed black beans, 4 ounces of diced green chiles, and 1/4 cup of chopped cilantro to the skillet. Stir well to combine and heat through for about 3-5 minutes.

Return the prepared chicken to the skillet, placing it on top of the cauliflower rice mixture. Pour a bit more salsa over the chicken and sprinkle 1/2 cup of shredded cheese on top. Cover the skillet with a lid and heat on medium-low for 3-5 minutes, or until the cheese is melted and bubbly.