1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the rice and toast it for a couple of minutes until it turns slightly golden, stirring occasionally.
3. Pour in the chicken broth and salsa verde, stirring to combine. Add the cumin, garlic powder, and onion powder, mixing well.
4. Return the chicken to the skillet, nestling it into the rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked through and has absorbed most of the liquid.
5. Uncover the skillet, sprinkle the cheese over the top, and cover again. Let it sit for another 5 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of citrus freshness.

A little tip from my kitchen: If you like a bit of crunch, add some toasted pumpkin seeds on top just before serving. It adds a delightful texture contrast!