Heat a large skillet over medium-high heat. Add the ground chicken (or your choice of protein) and break it apart with a spatula. Cook for about 5-6 minutes, stirring occasionally, until the meat is browned and no pink remains.

Once the meat is cooked through, drain any excess fat from the skillet. Sprinkle in the taco seasoning, adding 2-3 tablespoons of water to create a flavorful sauce. Stir everything together for about 2 minutes.

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

Prepare the cauliflower rice. If using frozen cauliflower rice, microwave it for 4-5 minutes until hot and tender. For fresh, sauté it in a dry skillet over medium heat for 3-4 minutes.

In serving bowls, layer a generous amount of chopped romaine lettuce as the base, followed by the cooked cauliflower rice. Next, add the seasoned protein, then top with diced avocado, halved cherry tomatoes, and finely diced red onion.

Top each bowl with shredded Mexican cheese blend and chopped fresh cilantro, sour cream, salsa, minced jalapeño, and a squeeze of fresh lime juice.