1. Preheat your oven to 425 degrees F. This is important to ensure that your cheese melts perfectly at the end.
2. In a large, oven-safe skillet, heat the olive oil over high heat. You can tell it's ready when it shimmers subtly, indicating it's hot enough for cooking.
3. Add the ground chicken and onion to the skillet. Cook them together, breaking up the meat as it cooks. You'll want the chicken to turn a lovely golden brown, which should take about five minutes.
4. Once browned, mix in the jalapeños, garlic, smoked paprika, ground cumin, and kosher salt. Cook for an additional minute. The smell will be fantastic!
5. Now, stir in the red enchilada sauce, along with the optional chipotle chili if you're using it, and 2 cups of water. Bring this mixture to a boil.
6. After it comes to a boil, stir in the rice. Place the lid on the skillet and reduce the heat to the lowest setting possible. Let the rice cook for 15 minutes, allowing most of the liquid to be absorbed but keeping it slightly saucy.
7. Once done, remove the skillet from the heat and gently fold in the cilantro and lime juice. This will add a fresh burst of flavor.
8. Sprinkle one-third of the cheese over the chicken and rice mixture. Then, add the tortilla chips on top, pressing them gently into the cheese, creating a delicious layer.
9. Evenly sprinkle the remaining cheese over the top. This will create a wonderfully gooey topping as it bakes.
10. Transfer the skillet to the oven and bake for 10 minutes, or until the cheese is melted and bubbling. Your kitchen will smell divine!
11. Finally, serve your delicious creation topped as desired with avocado, extra cilantro, and a spoonful of yogurt. Enjoy every bite!
