Heat a large skillet over medium-high heat.

Add the ground chicken, breaking it apart with a wooden spoon. Cook for 5–6 minutes until it’s no longer pink and lightly browned.

Drain any excess fat, then sprinkle in the taco seasoning with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid mostly evaporates.

Remove the seasoned protein from heat and let it rest for 5 minutes while preparing the other toppings.

If using frozen cauliflower rice, microwave it for 4–5 minutes until heated.

For fresh, sauté in a dry skillet over medium heat for 3–4 minutes until tender but still firm.

Let it cool a bit to keep the lettuce crisp.

Layer the chopped romaine in serving bowls, add the cauliflower rice, then pile on the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.

Top each bowl with dollops of sour cream, a spoonful of salsa, minced jalapeño to taste, and a generous squeeze of lime juice before serving.