Pat the chicken dry and cut it into small bite-sized pieces. In a mixing bowl, toss the chicken with olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika until all the pieces are beautifully coated and fragrant.

Heat a large skillet over medium-high heat, then add the seasoned chicken. Sauté the chicken for 7–9 minutes, stirring occasionally, until it cooks through and turns lightly browned.

Once the chicken is cooked, reduce the skillet's heat to low. Stir in the buffalo wing sauce and butter, mixing until the butter is fully melted and coats the chicken evenly.

In a large bowl, combine the shredded cheddar cheese, Monterey Jack cheese, cream cheese, sour cream, green onions, cilantro, and minced jalapeño if desired.

Warm the cooked rice in a saucepan, seasoning it with salt and lime juice while adding chopped cilantro if you'd like.

For the burrito toppings, shred the lettuce or cabbage. Thinly slice the red onion and dice the tomato.

Heat a large dry skillet over medium heat and warm each tortilla for about 15-20 seconds per side until they are soft and pliable.

Lay one warm tortilla on a clean surface, and add approximately ¼ cup of warm rice slightly below the center.

To wrap your burrito, fold in the sides of the tortilla first, then roll it tightly away from you to enclose all the delicious fillings inside.

For an extra crispy finish, heat a skillet over medium heat and lightly coat with oil. Place the burritos seam-side down in the skillet.

Slice each burrito diagonally with a sharp knife and serve hot. Pair with extra buffalo sauce, ranch or blue cheese dressing.