Pat the chicken thighs dry and season both sides with the garlic powder, salt, and cumin.
Heat a large skillet over medium-high heat and add the vegetable oil.
Place the chicken thighs in the skillet in a single layer and sear without moving for 3–4 minutes, then flip and cook 2–3 minutes more; the chicken should be browned but not fully cooked. Remove and set aside.
Pour the chicken broth into the skillet and scrape up any browned bits to deglaze the pan.
Add the salsa verde, drained corn, and rice to the skillet, stir to combine, then bring to a boil.
Immediately cover, reduce heat to low, and simmer for 15 minutes.
Remove the lid, stir the rice, nestle the seared chicken into the rice, then cover and continue cooking 10–15 minutes more until the rice is tender and liquid is absorbed and the chicken is cooked through.
Sprinkle the Colby Jack cheese over the top, replace the lid for 1–2 minutes until the cheese melts, then serve warm.
