Season the chicken: Pat chicken dry. Toss with 1 tablespoon oil, taco seasoning, and half the lime juice. Let it sit 10–15 minutes while you prep the veggies.

Cook the chicken: Heat a large skillet over medium-high with the remaining oil. Sear chicken 5–6 minutes per side until browned and cooked through. Rest 5 minutes, then slice or dice. Toss with lime zest and a pinch of salt.

Cook the cauliflower rice: In the same or a clean skillet, add cauliflower rice, broth, and a pinch of salt. Cook over medium, stirring, until tender and most liquid evaporates, about 5–7 minutes. Squeeze in remaining lime juice.

Prep the toppings: Chop onion, bell pepper, tomatoes, and cilantro. Slice the avocado. Grate cheese if using.

Assemble bowls: Divide cauliflower rice into bowls. Top with chicken, onion, bell pepper, tomatoes, avocado, and cilantro.

Finish with extras: Add cheese, a spoon of Greek yogurt or sour cream, and a drizzle of hot sauce or salsa. Taste and adjust salt, lime, and heat.