Note: You want to use a pan you can transfer to the oven (stainless steel, cast iron , or a cast iron enamel braising pot are all great. Do not use Teflon or anything with a plastic handle).
Spray a pan with olive oil and heat over medium high heat. Season the outside of the chicken with 2 tablespoons of taco seasoning.
When the pan is hot, brown the chicken on each side for about 2 minutes per side. When it’s brown on each side, remove it and set aside on a plate.
Add in the onion, pepper, garlic, and jalapeño to the pan. Sauté for 2 minutes or until translucent.
Move the pan off the heat and add in the frozen brown rice, Greek yogurt, ¼ cup cheese, 1/2 tablespoon taco seasoning, salt and pepper. Stir together then place the chicken breasts on top.
Cover with foil and bake at 400 degrees for 25-27 minutes or until the chicken is 165 in the center.
Remove the foil and add the remaining ¼ cup of cheese. Turn the oven to broil and broil until the cheese is melted and starting to crisp.
Allow to cool for 5-10 minutes, garnish with fresh pico and avocado and serve.