Heat a large skillet over medium-high heat.

Add the ground chicken, breaking it apart with a wooden spoon. Cook for 5-6 minutes until no pink remains and it’s lightly browned.

Drain any excess fat, then add the taco seasoning and 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is well-coated and the liquid has mostly evaporated.

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

If using frozen cauliflower rice, microwave for 4-5 minutes. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm.

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

Finish with dollops of sour cream, salsa, minced jalapeño, and a squeeze of lime juice just before serving.