Heat a large skillet over medium-high. Add the ground chicken and break it apart with a wooden spoon.

Cook for 5–6 minutes, stirring occasionally, until there’s no pink and the meat is lightly browned.

If there’s excess fat, drain it from the pan. Return the skillet to medium heat.

Sprinkle the taco seasoning over the meat and add 2–3 tablespoons of water. Stir constantly for about 2 minutes until seasoning coats the meat and most liquid evaporates.

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

For frozen cauliflower rice: microwave according to package directions (usually 4–5 minutes) until heated through.

For fresh: heat a dry skillet over medium and sauté the rice for 3–4 minutes until tender but still slightly firm.

Chop romaine and arrange it in serving bowls.

Add a portion of cauliflower rice beside the greens.

Top with the seasoned protein, diced avocado, cherry tomatoes, red onion, shredded cheese, and chopped cilantro.

Add dollops of sour cream and a generous spoonful of sugar-free salsa.

Sprinkle minced jalapeño to taste and finish with a squeeze of fresh lime juice right before serving.