Set a large skillet over medium-high heat. Add the ground chicken and cook for 5-6 minutes, breaking it into small pieces as it cooks, until lightly browned, no pink remains, and the internal temperature reaches 165°F / 74°C.

Remove any excess fat from the skillet. Add the taco seasoning and 2-3 tablespoons water to the chicken. Stir continuously for 2 minutes, until the seasoning coats the chicken and most of the liquid has cooked away.

Take the skillet off the heat and allow the seasoned chicken to rest for 5 minutes.

If using frozen cauliflower rice, microwave it for 4-5 minutes until thoroughly heated. For fresh cauliflower rice, cook it in a dry skillet over medium heat for 3-4 minutes, stirring as needed, until tender but still firm. Allow it to cool slightly.

Divide the chopped romaine between four serving bowls. Add the cauliflower rice, then arrange the seasoned chicken, avocado, cherry tomatoes, red onion, Mexican cheese blend, and cilantro over the top.

Finish each bowl with sour cream, sugar-free salsa, minced jalapeño to taste, and fresh lime juice. Serve immediately.