Preheat your oven to 350°F (175°C). Cook chicken in a skillet over medium heat for 6-7 minutes per side until fully cooked and golden brown. Let rest, then shred.

Prepare rice according to package instructions, typically boiling water, adding rice, and simmering for 15-20 minutes until fluffy.

In a large bowl, combine sour cream, chicken broth, cumin, chili powder, garlic powder, and onion powder. Whisk until smooth.

In a separate bowl, mix shredded chicken, cooked rice, and salsa verde. Stir gently to combine.

Transfer the mixture to a greased 9x13 inch baking dish. Pour sauce over the top and sprinkle cheese evenly.

Bake in the oven for 25-30 minutes until cheese is melted and bubbly. Broil for an additional 2-3 minutes if desired.

Remove from oven and cool for a few minutes. Garnish with cilantro or green onions before serving.