Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool.
Once the rice is cooked through, tender, and no liquid remains, stir in 3 tablespoons (1 large) lime juice and 3 tablespoons packed & finely chopped cilantro. Season to taste with salt and pepper.
For the dressing: Zest and juice the last remaining lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, remaining 1 teaspoon minced garlic, chopped tomatillo, and 1/3 of 1 bunch of cilantro (Just cut off the large stems, but the rest is fine). Add 1/2 a jalapeno (a full one for more kick, remove seeds) and the mayo.
Chicken Burrito Bowls https://therecipecritic.com/chicken-burrito-bowls/