Heat a large skillet over medium-high heat and add the ground chicken, breaking it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.

Drain any excess fat, then add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 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, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Let cool slightly.

Layer the chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and 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.