In a small bowl, combine chili powder, cumin, and smoked paprika. Sprinkle this spice mixture evenly over the boneless skinless chicken breasts, ensuring they're well-coated, then season with kosher salt and black pepper.

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Once the oil is shimmering, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side until golden brown and cooked through.

In the same skillet, add more olive oil if needed. Stir in the cauliflower rice, chopped green onions, minced garlic, and additional spices. Sauté for about 10-12 minutes until tender and slightly golden.

Once the cauliflower rice has cooked through, lower the heat and add the salsa, rinsed black beans, diced green chiles, and chopped cilantro to the skillet. Stir everything together until well mixed.

Nestle the cooked chicken breasts back into the skillet. Top each piece with salsa and shredded cheese. Cover and let it cook for an additional 3-5 minutes until the cheese melts.

Remove the skillet from heat. Serve hot, garnished with extra cilantro and green onions.