Mix the fajita seasoning: In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Prep the chicken: Pat chicken dry and slice into thin strips. Toss with half the seasoning mix and 1 tablespoon oil. Let it sit while you prep the veggies.

Slice the veggies: Cut bell peppers and onion into thin strips. Keep them roughly the same size so they cook evenly.

Sear the chicken: Heat a large skillet over medium-high heat with 1 tablespoon oil. Add chicken in a single layer. Cook 4–6 minutes, turning once, until browned and cooked through. Transfer to a plate and tent with foil.

Cook the peppers and onions: Add 1 tablespoon oil to the same skillet. Toss in peppers and onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender with a bit of char. Stir in minced garlic and the remaining seasoning. Cook 30 seconds more. Return chicken to the pan, squeeze in juice from half a lime, and toss.

Make the cauliflower rice: In a second skillet, heat 1 tablespoon oil or butter over medium. Add cauliflower rice with a pinch of salt and pepper. Cook 4–5 minutes until tender but not soggy. Zest in a little lime and add chopped cilantro for extra flavor.

Assemble the bowls: Add a base of cauliflower rice. Top with chicken and fajita veggies. Add avocado, a squeeze of lime, and any toppings you like.

Taste and adjust: Add more salt, lime, or a sprinkle of chili powder if you want more punch.