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Cook the chicken thighs in the slow cooker with the taco seasoning, lime juice, chicken bouillon, and green enchilada sauce on high for 2-3 hours or low for 3-4 hours.
Cook the rice separately, as it will likely take 1-2 hours to cook in the slow cooker.
Once the chicken is cooked, shred it and mix it with the diced tomatoes, jalapeños, onions, cilantro, and lime juice.
If the filling is too hot or not thick enough, place it in the fridge or freezer until thickened, which will make rolling the burritos easier.
Weigh the entire filling and divide it evenly into 18 portions to distribute it across the burritos.
Assemble the burritos by placing a portion of the filling onto a tortilla, topping with the Greek yogurt and shredded cheeses, and then rolling it up.
Freeze the burritos for up to 3 months.