Begin by heating a large skillet over medium-high heat for about 1–2 minutes. Once hot, add the ground chicken and cook for 5–6 minutes, stirring frequently, until it’s evenly browned and no longer pink.

After the chicken is cooked, carefully drain any excess fat from the skillet. Add taco seasoning, mixing it with 2–3 tablespoons of water until fully combined. Cook the mixture for an additional 2 minutes, stirring frequently, until it thickens slightly and clings to the chicken.

Remove the skillet from heat and let the seasoned chicken rest for 5 minutes.

While the chicken rests, prepare the cauliflower rice. If using frozen rice, microwave it for 4–5 minutes or until hot. If using fresh cauliflower, sauté it in a dry skillet over medium heat for about 3–4 minutes until tender and slightly golden.

In serving bowls, start with a generous layer of chopped romaine lettuce. Add a helping of the prepared cauliflower rice, followed by the seasoned chicken, diced avocado, halved cherry tomatoes, sliced red onion, a sprinkle of cheese, and freshly chopped cilantro.

Add a dollop of full-fat sour cream and a spoonful of sugar-free salsa on top of each bowl. Drizzle with fresh lime juice, and if you like heat, sprinkle minced jalapeño over everything. Serve immediately.