Prep the produce. Chop the greens, slice the tomatoes and cucumber, and thinly slice the red onion. Dice the avocado and toss with a little lemon juice and salt to prevent browning. Set aside.

Cook the bacon. Place bacon in a cold skillet and turn the heat to medium. Cook until crisp, 8–12 minutes, flipping as needed. Transfer to a paper towel–lined plate. Once cool, crumble or chop.

Season the chicken. Pat chicken dry. Toss with oil and ranch seasoning (or the spice mix). Make sure every piece is coated for maximum flavor.

Sear the chicken. Heat a large skillet over medium-high. Add a little oil if needed. Cook chicken in a single layer for 4–5 minutes per side until golden and cooked through (165°F/74°C). Don’t crowd the pan; work in batches for better browning.

Optional: Cook cauliflower rice. In the same pan, add a touch of oil and sauté cauliflower rice with a pinch of salt for 3–5 minutes until tender. This creates a warm base without extra carbs.

Assemble the bowls. In each bowl, add a generous bed of greens (and cauliflower rice if using). Top with chicken, bacon, avocado, cucumber, tomatoes, and red onion. Sprinkle with shredded cheese.

Dress and garnish. Drizzle with ranch dressing. Finish with chopped chives or parsley and a crack of black pepper. Taste and add a pinch of salt if needed.

Serve. Enjoy right away while the chicken is still warm and the bacon is crisp.