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Cook the chicken thighs with the taco seasoning, lime juice, chicken bouillon, and enchilada sauce in a slow cooker on high for 2-3 hours or low for 3-4 hours.
Cook the RightRice according to package instructions using 2 cups of water.
Dice the tomatoes, jalapeños, and onions. Chop the cilantro and juice the limes.
Mix the cooked chicken, RightRice, vegetables, and herbs together.
Stir in the Greek yogurt, cheddar, and mozzarella.
If the filling is too hot or not thick enough, place it in the fridge or freezer until thickened.
Weigh the filling and divide it evenly into 18 burritos.
To reheat, wrap the burritos in paper towels and microwave for 1:15, flip and microwave for another 1:15.
Then, add the burritos to the oven or air fryer at 400 degrees until the tortilla begins to brown and is slightly crispy, 6-10 minutes (faster in air fryer).