Set a large lidded skillet over medium-high heat and let it warm for about 1 minute.

Put the chicken pieces in a medium bowl. Add the cumin and 1 teaspoon of the salt, and toss until the chicken is evenly coated.

Add the olive oil to the hot skillet.

Put the chicken into the skillet in a single layer. Cook for 3 minutes without stirring so the first side can brown.

Stir the chicken and cook for 2 minutes more, until several sides look lightly browned but the centers are not fully cooked. Transfer the chicken to a plate.

Lower the heat to medium. Add the onion to the same skillet and cook for 3 minutes, stirring often, until it starts to soften.

Add the chopped poblano and the remaining 1/2 teaspoon salt to the skillet. Cook for 2 minutes, stirring often, until the pepper starts to soften.

Add the garlic to the skillet. Stir for 30 seconds, just until it smells fragrant.

Add the rinsed rice to the skillet. Stir for 1 minute so the grains are coated with the oil and vegetables.

Pour the salsa verde into the skillet and stir it through the rice mixture.

Pour the chicken broth into the skillet. Stir well, using a wooden spoon to loosen any browned bits from the bottom of the pan.

Return the chicken and any juices from the plate to the skillet. Spread the chicken pieces across the top of the rice mixture.