Add the second Tbsp oil to the pot and add onion and rice. Cook on medium-low, stirring until the rice turns from translucent to opaque. Add the garlic and the remaining 1 Tbsp chili powder. Cook one minute, and then add the broth and 1 tsp salt. Stir well. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook for 10 minutes.

Stir in chicken and beans to the pot. Cover and cook on low 10-12 minutes longer. Sprinkle in green onions. When rice is tender, cover pot and remove from heat; let stand 5-10 minutes. Fluff the mixture with a fork and serve with salsa and sour cream.