Start by heating a large skillet over medium-high heat. Add the ground chicken (or your chosen protein) to the skillet. Cook it for about 5-6 minutes, stirring occasionally, until no pink remains in the meat.

After the meat is cooked, drain any excess fat from the skillet. Sprinkle the taco seasoning over the meat and add 2-3 tablespoons of water. Stir this mixture for about 2 minutes.

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

If using frozen cauliflower rice, microwave it for 4-5 minutes until steaming hot. If using fresh, sauté it in a pan for about 3-4 minutes until tender but still slightly crisp.

Get your serving bowls ready. Start by adding a layer of chopped romaine lettuce at the bottom of each bowl. Next, add cauliflower rice, followed by the seasoned chicken. Top with diced avocado, halved cherry tomatoes, diced red onion, shredded cheese, and chopped cilantro.

Top each bowl with sour cream and salsa, sprinkle minced jalapeño on top, and drizzle lime juice over everything.