Begin by cubing your chicken breasts into bite-sized pieces. In a mixing bowl, combine the chicken with chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and cayenne. Allow the seasoned chicken to marinate for 10-15 minutes.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 7-10 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.

While the chicken cooks, prepare your cauliflower rice. If using a whole head of cauliflower, chop it into florets and pulse it in a food processor until it resembles rice-sized granules.

In the same skillet used for the chicken, reduce the heat to medium and add a splash more oil if needed. Sauté 2 minced garlic cloves until fragrant, about 30 seconds. Add the cauliflower rice, stirring frequently, and cook for about 5-7 minutes until tender-crisp. Toss in lime juice and chopped cilantro.

In individual bowls, layer the cauliflower rice as the base. Add the cooked chicken on top, then get creative with toppings: incorporate black beans, corn, avocado slices, pico de gallo, shredded cheese, and sour cream.

Serve immediately with lime wedges on the side for an extra zest of flavor.