Heat a large skillet over medium-high heat for about 2 minutes. Add the ground chicken and cook for 5-6 minutes until browned and no pink remains. Drain excess fat.

Sprinkle taco seasoning over the cooked chicken, pouring in 2-3 tablespoons of water. Stir for about 2 minutes until the chicken is coated and liquid evaporates.

For frozen cauliflower rice, cook in a microwave-safe bowl on high for 4-5 minutes. For fresh, sauté in a dry skillet over medium for 3-4 minutes.

In each serving dish, layer with chopped romaine lettuce, cooked cauliflower rice, seasoned ground chicken, diced avocado, halved cherry tomatoes, finely diced red onion, and sprinkle Mexican cheese on top.

Add a dollop of full-fat sour cream, drizzle with salsa, sprinkle minced jalapeño to spice preference, and finish with fresh lime juice.