Prep the chicken: Pat chicken dry and slice into thin strips. In a bowl, combine 1.5 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 tablespoon oil and the juice of 1/2 lime. Toss chicken with the spice mix; let it sit while you prep veggies.

Slice the veggies: Core and slice bell peppers into thin strips. Slice onion into thin half-moons. Roughly chop cilantro and set aside. Cut remaining limes into wedges.

Rice the cauliflower (if not using pre-riced): Cut cauliflower into florets and pulse in a food processor until rice-like. Don’t overdo it or it gets mushy.

Cook the chicken: Heat a large skillet over medium-high heat with 1 tablespoon oil. Add chicken in a single layer. Sear 3–4 minutes, flip, and cook another 2–3 minutes until cooked through and lightly charred at the edges. Transfer to a plate and tent loosely.

Sauté peppers and onion: In the same skillet, add another drizzle of oil if needed. Add onions and peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender-crisp with some char. Squeeze in a little lime juice and scrape up browned bits for extra flavor.

Make the cauliflower rice: In a separate skillet, heat 1 tablespoon oil over medium. Add cauliflower rice with a pinch of salt and pepper. Cook 4–6 minutes, stirring, until just tender but not soggy. Finish with a squeeze of lime and a handful of chopped cilantro.

Assemble the bowls: Add a bed of cauliflower rice to each bowl. Top with chicken, peppers, and onions. Add avocado slices, a dollop of sour cream, a sprinkle of cheese, and cilantro. Serve with lime wedges and jalapeños if you like heat.

Taste and adjust: Add more salt, lime, or hot sauce to balance flavors. You want bright, savory, and a hint of smoky spice.