In a small bowl, combine chili powder, cumin, smoked paprika, kosher salt, and black pepper. Rub half of the spice mixture evenly over the boneless skinless chicken breasts, ensuring each piece is well-coated. Allow the chicken to sit for about 5 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the seasoned chicken breasts in the skillet. Cook for 6–7 minutes on each side or until the chicken reaches an internal temperature of 165°F and is golden brown. Remove the chicken from the skillet and cover with foil to keep warm.

In the same skillet, if needed, add a bit more olive oil and heat over medium-high. Add the cauliflower rice, chopped green onions, minced garlic, and the remaining spice mixture. Sauté for 10–12 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.

To the skillet with the cauliflower rice, stir in the salsa, drained black beans, and diced green chiles. Mix until everything is well combined and heated through, about 3–4 minutes.

Nestle the sautéed chicken breasts back into the skillet mixture, then top them with additional salsa and a generous layer of shredded cheese. Cover the skillet with a lid and let it cook on low heat for about 3–5 minutes, or until the cheese is melted and bubbly.

Once the cheese has melted to your liking, remove the skillet from heat. Garnish the dish with fresh cilantro and extra green onions if desired. Serve immediately.