Season the chicken breasts with half of the chili powder, cumin, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown. Remove the chicken and set it aside.

In the same skillet, add another tablespoon of olive oil if needed, and toss in the cauliflower rice, green onions, and garlic. Cook for about 10-12 minutes over medium heat until tender and slightly golden.

Stir in the remaining spices, diced green chiles, canned black beans, and fresh cilantro. Pour in your salsa, and let the mixture heat through for about 3-5 minutes, stirring gently.

Place the cooked chicken back into the skillet, nestling it into the cauliflower rice mixture. Add more salsa on top if desired, then sprinkle the shredded cheese over the dish. Cover and let it cook for about 3-4 minutes until the cheese melts.

Remove from heat, garnish with additional cilantro and green onions, and serve immediately.