Prep the chicken. Pat the chicken dry. In a bowl, toss with 2 tablespoons oil, Cajun seasoning, smoked paprika, and a pinch of salt and pepper. Let it sit while you prep the veggies (5–10 minutes).

Slice the veggies. Cut the bell peppers, zucchini, and red onion. Mince the garlic. Keep everything bite-sized for quick, even cooking.

Sear the chicken. Heat a large skillet over medium-high. Add a little oil, then the chicken in a single layer. Cook 4–6 minutes per side, until nicely browned and cooked through. Transfer to a plate and rest for a few minutes, then slice.

Sauté the veg. In the same skillet, add a bit more oil if needed. Add peppers, onion, and zucchini with a pinch of salt. Cook 4–5 minutes until crisp-tender. Stir in the garlic for the last 30 seconds. Remove from the skillet and set aside.

Cook the cauliflower rice. Add butter or ghee to the skillet. Stir in the cauliflower rice with a pinch of salt and pepper. If using, splash in chicken broth. Cook 4–6 minutes until tender and steamy, not mushy. Squeeze in some lemon juice for brightness.

Make the avocado-lime drizzle. Mash the avocado in a small bowl with lime zest and juice, yogurt or mayo, a pinch of salt, and a splash of water to thin to a drizzle. Taste and adjust lime and salt.

Assemble the bowls. Divide cauliflower rice into bowls. Top with veggies and sliced Cajun chicken. Drizzle with avocado-lime sauce, add fresh herbs, and finish with extra lemon or lime wedges. Sprinkle red pepper flakes if you want more heat.

Taste and tweak. Add a final pinch of salt or another squeeze of citrus if needed. The flavors should be bold but balanced.