Prep your ingredients. Cut the chicken, chop the bacon, dice the pepper, and mince the garlic. If using fresh cauliflower, pulse florets in a food processor until rice-like. Pat chicken dry and season lightly with salt, pepper, and 1 tablespoon ranch seasoning.

Crisp the bacon. In a large skillet over medium heat, cook chopped bacon until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave 1–2 tablespoons of bacon fat in the pan for flavor.

Cook the chicken. In the same skillet, add a drizzle of oil if needed, then add the chicken. Sear without moving for 2–3 minutes to get color, then stir and cook through, about 6–8 minutes total. Remove to a plate and tent with foil.

Sauté the veggies. Add a bit more oil if the pan is dry. Toss in the bell pepper and broccoli. Cook 3–4 minutes until crisp-tender. Add garlic and cook 30 seconds until fragrant.

Make it saucy. Sprinkle in the remaining ranch seasoning. Stir in chicken broth (if using) and 2–3 tablespoons of ranch dressing. Return chicken to the pan and toss to coat. Simmer 1–2 minutes so flavors meld. Adjust salt and pepper.

Cook the cauliflower rice. In a separate skillet, heat 1 tablespoon oil over medium-high. Add cauliflower rice with a pinch of salt and pepper. Cook 5–7 minutes, stirring occasionally, until tender and lightly golden. For frozen rice, cook a bit longer to evaporate moisture.

Assemble the bowls. Divide cauliflower rice among bowls. Top with chicken and veggies. Sprinkle with shredded cheese and most of the bacon. Drizzle with additional ranch dressing to taste.

Finish with freshness. Add green onions and any optional toppings like avocado, tomatoes, or jalapeño. Scatter the remaining bacon on top for crunch. Serve warm.