• Rinse the rice.

In a small sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Stir in the rice and paprika and toast until the paprika is fragrant, about 1 minute. Add 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken.

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 3 to 5 minutes. Using a slotted spoon or tongs, transfer to a plate to cool, then using a fork, shred the chicken.
While the chicken cooks and cools, start the chile verde.

• Peel and coarsely chop the yellow onion.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the chile verde spice blend and cook until fragrant, 1 to 2 minutes. Add the tomatillos, green chiles, and 1½ cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Stir in the shredded chicken and continue simmering until the sauce is the consistency of a thick stew, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the chile verde cooks, prepare the jicama relish.

• Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks and the sticks crosswise into ½-inch cubes.
• Zest the lime.
• Juice the lime.
• Coarsely chop the cilantro. Set aside half for garnish.

In a medium bowl, stir together the jicama, lime zest and juice, half the cilantro, and 2 tablespoons oil. Season to taste with salt and pepper.

Transfer the rice and chicken chile verde to individual bowls. Garnish with the pumpkin seeds and remaining cilantro. Serve the jicama relish on the side.