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Combine chicken thighs, taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic, and salt in a slow cooker.
Cook on High for 2-3 hours or Low for 3-4 hours.
Cook 2 bags of RightRice with 2 cups of water according to package directions.
Prepare the filling: dice tomatoes, jalapeños, white onions, chop cilantro, and juice limes.
Combine Greek yogurt, cheddar cheese, and mozzarella cheese.
Once chicken is cooked, shred it and mix with the cooked RightRice.
Add the diced vegetables, lime juice, and cheese mixture to the chicken and rice mixture.
If the filling is too hot or not thick, place it in the fridge or freezer until thickened.
Weigh the entire filling and divide by 18 to evenly distribute filling across each burrito.
Roll the filling into 18 burritos.
Wrap burritos in paper towel.
Microwave for 1:15, flip and microwave for another 1:15.
Add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes.