Begin by patting dry the chicken breasts and cutting them into bite-sized cubes. In a bowl, combine chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and optional cayenne pepper to create a flavorful seasoning mix. Coat the chicken evenly with the spice blend, and let it marinate for 10-15 minutes.

Heat a skillet over medium-high heat and add avocado oil—allow it to warm for about 1 minute. Once hot, add the seasoned chicken pieces to the skillet. Sauté for 7-10 minutes, stirring occasionally, until the chicken is cooked through.

While the chicken is cooking, pulse the cauliflower florets in a food processor until rice-sized. Set aside the riced cauliflower.

In the same skillet, sauté minced garlic in the remaining oil for about 30 seconds until fragrant. Then, add the riced cauliflower and lightly season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until tender-crisp. Mix in lime juice and cilantro just before removing from heat.

Spoon the cauliflower rice into serving bowls. Top with the sautéed chicken and any desired toppings such as black beans, corn, diced avocado, pico de gallo, or sour cream. Serve with lime wedges.