Chicken Enchilada Bowls with Cauliflower Rice

Name: Chicken Enchilada Bowls with Cauliflower Rice
Cuisine: Mexican, Latin American, American
Ingredients: 2 Tbsps avocado or olive oil; 1-1/2 lbs boneless, skinless chicken thighs, coarsely chopped; 1 cup red enchilada sauce (I love Siete brand); 8 oz jar green salsa verde (tomatillo salsa); cooked cauliflower rice or brown rice; 1 large avocado, diced; 2 Roma tomatoes, chopped; 1 small red onion, thinly sliced; shredded or crumbled cheese of choice; chopped jalapeno; freshly chopped cilantro; a dollop of plain Greek yogurt