Heat a large skillet over medium-high. Add the ground chicken and break it apart with a wooden spoon. Cook for 5–6 minutes until no pink remains and the meat is lightly browned. Drain excess fat if needed and return the pan to medium.

Sprinkle the taco seasoning over the meat and add 2–3 tablespoons of water. Stir continuously for about 2 minutes so the seasoning coats the meat and most liquid evaporates. Remove from heat and let rest for 5 minutes.

If using frozen cauliflower rice, microwave for 4–5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium and sauté for 3–4 minutes until tender but still slightly firm. Transfer to a bowl to cool briefly.

Chop the romaine, halve the cherry tomatoes, and dice the avocado (toss with a splash of lime if not serving immediately). Mince the jalapeño and finely dice the red onion. Chop cilantro and shred cheese if needed.

Build each bowl: start with a bed of chopped romaine, add a portion of cauliflower rice beside the lettuce, top with the seasoned protein, scatter avocado, tomatoes, red onion, cheese, and cilantro.

Finish with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a squeeze of fresh lime over the top. Serve immediately.