Heat olive oil in a large skillet over medium-high heat

Add cubed chicken and cook until lightly browned on all sides

Push chicken to one side and add diced onion, cooking until softened

Stir in minced garlic and cook until fragrant

Mix in uncooked white rice until lightly toasted in the skillet

Sprinkle chili powder, cumin, and oregano over the rice and chicken

Pour in salsa verde and chicken broth, stirring to combine evenly

Bring the mixture to a gentle boil

Reduce heat to low, cover the skillet, and simmer until rice is tender

Remove the cover and stir to incorporate any liquid still present

Pour shredded cheese evenly over the top if using

Cover again briefly to allow cheese to melt

Garnish with fresh cilantro before serving