✓ Heat a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a wooden spoon as it cooks for about 5-6 minutes until no pink remains and it turns lightly golden brown.

✓ Drain any excess fat from the skillet, then sprinkle in the taco seasoning. Add 2-3 tablespoons of water, stirring constantly for about 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.

✓ Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components.

✓ If using frozen cauliflower rice, pop it in the microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for about 3-4 minutes until tender but still firm. Give it a moment to cool to prevent wilting your lettuce.

✓ Layer the chopped romaine in serving bowls. Next to it, add a portion of cauliflower rice, and top generously with the seasoned protein, diced avocado, halved cherry tomatoes, finely diced red onion, cheese, and fresh cilantro.

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