• Heat the oil in a skillet on high heat. Add the chopped chicken, onion, cumin, chili powder, and oregano to the skillet. Stir and mix until the chicken is browned. 1 tsp olive oil, 1 lb. chicken thighs, ½ onion, 1 tsp ground cumin, 1 tsp chipotle chili powder, 1 tsp oregano
• Add the remaining eggroll ingredients to the skillet, except for the the optional cilantro and jalapeños. ½ cup frozen corn, ½ cup black beans, 1 bell pepper, 4 cups coleslaw mix, 1 can diced green chiles, 1 cup broccoli slaw
• Cover the skillet and reduce the heat to medium. Cook the eggroll filling for 10-15 minutes until the chicken is done and the cabbage has shrunk.
• Remove the lid and mix in the cilantro, if you'd like. ½ cup cilantro
• Serve in a bowl topped with chipotle ranch dressing, avocados, jalapenos, and a lime wedge. avocado, jalapenos, lime

For the Chipotle Ranch Dressing:

• Add all the ingredients to a jar with a lid. ¾ cup Greek yogurt, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp dill, 1 tsp parsley, 1 tsp chili powder, 1 tsp apple cider vinegar, 3 tbsp water
• Shake the dressing well.
• Serve immediately or keep in the fridge for 2-3 days.

Instant Pot Instructions

• On saute, add oil, then add chicken, onions, cumin, chili powder, and oregano in the Instant Pot. Cook until the chicken is browned. 1 tsp olive oil 1 lb. chicken thighs ½ onion 1 tsp ground cumin 1 tsp chipotle chili powder 1 tsp oregano
• Add the remaining ingredients to the pot except for the cabbage/coleslaw mix, broccoli slaw, and cilantro. ½ cup frozen corn ½ cup black beans 1 bell pepper 1 can diced green chiles
• Add 1/4C chicken broth or water.
• Place the lid on the Instant Pot and set your valve to sealing, cook on high pressure for 2 minutes.
• Quick release and add the coleslaw mix, broccoli slaw, and cilantro, then close lid and let sit for 2 minutes. 4 cups coleslaw mix 1 cup broccoli slaw ½ cup cilantro