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Preheat your oven to 350 degrees.
To each bowl, add 2 tablespoons of uncooked basmati rice and a fourth of a cup of chicken broth.
Add one scoop of plain, non fat Greek yogurt (1 and a/2 tablespoons) to each bowl.
Add ⅓ fat cream cheese to each bowl.
Add two tablespoons of Hatch green chilies to each bowl.
Add about two tablespoons of diced Roma tomatoes to each bowl.
Add 5 ounces of boneless skinless chicken breast to each bowl.
Season with salt, pepper, garlic, and a little bit of cumin.
Give them all a good stir.
Top each one with 1 ounce of Monterey Jack cheese.
Bake them 35 to 40 minutes or until the rice is cooked.