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Cook the chicken thighs in a slow cooker on high for 2-3 hours or low for 3-4 hours with the taco seasoning, lime juice, chicken bouillon, and enchilada sauce (mix together).
Shred and add RightRice for 20 mins or until rice is fully cooked.
Dice the tomatoes, jalapeños, onions, and chop the cilantro. Squeeze the lime juice.
Mix with the cooked chicken and add the Greek yogurt, cheddar, and mozzarella (mix).
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.
Reheating: 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).