In a medium bowl, whisk together lime juice, honey, minced garlic, and chili powder until well combined. Add the shredded rotisserie chicken, ensuring it's evenly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 15 to 30 minutes.

While the chicken marinates, cook your cilantro lime rice according to package instructions. In a small saucepan, warm the pinto beans over low heat until heated through.

In a separate medium bowl, whisk together the salsa verde and heavy cream until smooth and creamy. Once mixed, set the sauce aside for assembly.

Warm the fresh flour tortillas until pliable. Lay each tortilla flat, spoon in cilantro lime rice, followed by warm pinto beans, marinated chicken, and a sprinkle of Colby Jack cheese. Roll each burrito tightly, folding in the sides.

Preheat your oven to 350°F (175°C). Arrange the burritos seam-side down on a baking sheet. Pour the creamy salsa verde sauce generously over each burrito and sprinkle mozzarella cheese on top. Bake for 20 to 30 minutes.

Remove from oven, let cool for a minute. Garnish with chopped cilantro and serve alongside salsa or pico de gallo.