Chop white part of green onions & roughly chop cilantro.
Halve cherry tomatoes. Toss w/ 1T olive oil + S&P. Set aside.
Place 1 3⁄4c water + 1c rice in pot, bring to boil, turn heat to low, cover w/lid, cook 16-18min.
Season 2# boneless, skinless chicken breast w/ the following:
1⁄2tsp cumin + 1⁄2tsp oregano +1⁄2tsp garlic powder + S&P to taste.
Place seasoned chicken in the bottom of the slow cooker.
Cover with half jar of the salsa, cover and cook HIGH 3 hours.
Preheat oven to 400 F .
Remove chicken, shred with fork.
Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
Place tomatoes on sheet pan. Cook ~20 min or until they start to blister.
Serve each bowl w/ ~1⁄2c rice w/ squeeze of lime juice + chicken verde + tomatoes + chopped cilantro + green onions.