Heat a large skillet over medium-high heat for about 2 minutes. Add the ground chicken, breaking it apart with a spatula. Cook for 5-6 minutes, stirring occasionally, until it’s no longer pink and lightly browned.

Once the chicken is cooked, carefully drain any excess fat from the skillet. Sprinkle the taco seasoning over the meat and add 2-3 tablespoons of water. Stir for about 2 minutes until the chicken is well coated and the water evaporates.

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

If using frozen cauliflower rice, microwave it for 4-5 minutes until heated through. For fresh cauliflower rice, sauté it in a dry skillet over medium heat for 3-4 minutes until tender.

In large bowls, layer chopped romaine lettuce as the base. Add a scoop of warm cauliflower rice followed by the seasoned ground chicken.

Top each bowl with diced avocado, halved cherry tomatoes, and finely chopped red onion. Sprinkle with Mexican cheese blend and fresh cilantro.

Add a dollop of sour cream and sugar-free salsa on top. Finish with a squeeze of fresh lime juice and sliced jalapeños if desired.