Cook the Protein: Heat a large non-stick skillet over medium-high heat. Add the ground chicken, breaking it up with a spatula. Sauté for 5-6 minutes until browned and no pink remains.

Season the Chicken: Drain any excess fat. Sprinkle in the taco seasoning and add 2-3 tablespoons of water. Stir for about 2 minutes until well-coated.

Rest the Meat: Remove from heat and let the meat rest for 5 minutes to meld flavors.

Prepare the Cauliflower Rice: If using frozen, microwave for about 4-5 minutes. For fresh, sauté in a dry skillet for 3-4 minutes until tender.

Assemble the Bowls: Layer chopped romaine, followed by cauliflower rice and seasoned chicken in individual bowls.

Add the Toppings: Top each bowl with avocado, cherry tomatoes, red onion, and Mexican cheese blend. Finish with fresh cilantro.

Final Touches: Before serving, dollop sour cream and drizzle with salsa. Add minced jalapeño and squeeze lime juice over each bowl.