Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper. Set aside.

Prep the chicken: Pat the chicken dry, then toss with half the seasoning and 1 tablespoon of oil. Squeeze the juice of half a lime over the chicken and set aside while you prep the veggies.

Cook the peppers and onions: Heat a large skillet over medium-high heat with 1/2 tablespoon oil. Add peppers and onions, sprinkle with a big pinch of salt and the remaining seasoning. Cook 6–8 minutes, stirring occasionally, until tender-crisp with some char. Transfer to a plate.

Cook the chicken: In the same skillet, add the remaining 1/2 tablespoon oil. Add the chicken in a single layer. Cook 5–7 minutes, stirring a couple of times, until browned and cooked through. Squeeze the remaining half of the first lime over the chicken and toss.

Finish together: Return peppers and onions to the skillet. Toss with the chicken for 1–2 minutes to mingle flavors. Taste and adjust salt, pepper, or cayenne. Turn off heat and sprinkle with chopped cilantro.

Cook the cauliflower rice: In a separate pan, heat 1 tablespoon oil or butter over medium heat. Add cauliflower rice, a pinch of salt, and cook 4–6 minutes until hot and slightly tender but not mushy. Squeeze a little lime over it for flavor.

Assemble bowls: Divide cauliflower rice among 4 containers. Top with equal portions of chicken fajitas. Add lime wedges. If using avocado, cheese, salsa, or sour cream, pack them separately to add right before eating.