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