Prep the chicken and veggies: Slice chicken into thin strips. Slice peppers and onion. Mince garlic. This helps everything cook quickly and evenly.

Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Season the chicken: Toss the chicken with half the spice blend, half the minced garlic, 1 tablespoon oil, and the zest of half a lime. Set aside while you heat the pan.

Sear the chicken: Heat a large skillet over medium-high with 1 tablespoon oil. Add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

Sauté peppers and onions: Add another 1 tablespoon oil to the same skillet. Add peppers and onion with a pinch of salt. Cook 5–6 minutes until tender-crisp with some char. Add remaining garlic and the rest of the spice blend. Stir 30–60 seconds until fragrant.

Bring it together: Return chicken to the skillet. Squeeze in the juice of half a lime. Toss to coat. Taste and adjust salt, pepper, or lime as needed. Sprinkle with chopped cilantro.

Cook the cauliflower rice: In a separate pan, heat a teaspoon of oil over medium. Add cauliflower rice with a pinch of salt and pepper. Cook 4–5 minutes until hot and just tender. Squeeze in a little lime juice if you like.

Assemble the bowls: Spoon cauliflower rice into bowls. Top with the chicken and veggies. Add your favorite toppings: avocado, sour cream, cheese, pico, jalapeños, and extra cilantro.