Prep the chicken: Pat chicken dry and slice into thin strips. This helps it cook fast and evenly.

Mix the spice blend: In a small bowl, combine 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add minced garlic if using fresh.

Season: Toss chicken with 1 tablespoon oil and about two-thirds of the spice mix. In a separate bowl, toss peppers and onions with 1 tablespoon oil and the remaining spices.

Skillet method: Heat a large skillet over medium-high. Sear chicken 4–6 minutes until cooked through and lightly charred. Remove. Add peppers and onions; cook 5–7 minutes until tender-crisp with some color. Return chicken to pan, squeeze in lime juice, and toss.

Sheet pan method: Heat oven to 425°F (220°C). Spread chicken, peppers, and onions on a lined sheet pan. Drizzle with a little extra oil if needed. Roast 18–22 minutes, tossing once, until chicken is done and edges are caramelized. Finish with lime juice.

Cook cauliflower rice: In a separate skillet, heat 1 tablespoon oil over medium. Add cauliflower rice, a pinch of salt, and a splash of lime juice. Sauté 4–6 minutes until hot and fluffy, not soggy. Stir in chopped cilantro.

Assemble bowls: Add a bed of cilantro-lime cauliflower rice. Top with chicken, peppers, and onions. Add your favorite toppings: avocado, salsa, cheese, or a dollop of sour cream.

Taste and adjust: Add extra lime, a sprinkle of salt, or more cilantro if needed. Serve hot.