Prep the chicken. Slice the chicken into thin strips for quick, even cooking. Pat dry with paper towels so it sears instead of steams.

Make the spice mix. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, cayenne (if using), salt, and pepper. Zest one lime into the blend for a fresh kick.

Season the chicken. Toss the chicken with half the spice mix, half the minced garlic, and 1 tablespoon oil. Let it sit while you slice the veggies. This quick marinade builds flavor fast.

Sauté the peppers and onions. Heat a large skillet over medium-high. Add 1 tablespoon oil, then the sliced peppers and onions. Sprinkle with a big pinch of salt and the remaining spice mix. Cook 6–8 minutes, stirring occasionally, until charred in spots and crisp-tender. Transfer to a plate.

Cook the chicken. In the same pan, add another drizzle of oil if needed. Add the chicken in a single layer. Cook 5–7 minutes, flipping once, until browned and cooked through. If browned bits stick, splash in 1–2 tablespoons broth or water to deglaze.

Brighten it up. Return peppers and onions to the pan with the chicken. Add the remaining minced garlic and the juice of one lime. Toss 30–60 seconds until aromatic. Turn off heat and stir in chopped cilantro.

Cook the cauliflower rice. While the chicken cooks, steam or sauté the cauliflower rice according to package directions. For extra flavor, add a pinch of salt, a squeeze of lime, and 1 teaspoon oil or butter. Cook just until tender—avoid mush.

Assemble the bowls. Divide cauliflower rice among bowls. Top with the chicken-pepper mixture. Add your favorite toppings: avocado for creaminess, salsa for brightness, yogurt for tang, cheese for richness, and a few pickled jalapeños for heat.

Finish and serve. Squeeze the second lime over the bowls. Taste and adjust salt, pepper, or hot sauce. Serve warm.