Smoky Chicken and Cauliflower Rice Bowls

1: Place your chicken in a shallow dish, and sprinkle with smoked paprika, garlic powder, cumin, sea salt, and pepper.

2: Drizzle one tablespoon of oil and rub it on all sides to coat well with the seasonings. Set aside to marinate.

3: Preheat a grill or a cast iron pan over medium-high heat.

4: Place the chicken on the grill and cook for about 4 minutes on each side (Internal temperature should read 165°F).

5: Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing.

6: Heat the remaining oil in a skillet over medium heat, and add in the onions, bell peppers, and garlic. Sauté for 2-3 minutes.

7: Stir in the cauliflower rice and cook, stirring frequently, for about 3-4 minutes. Season with sea salt and pepper to your taste.

8: To assemble the bowls, divide the cauliflower rice and veggies among 4 bowls or meal prep containers.

9: Add sliced chicken and chopped avocado to each bowl. Squeeze lime juice over the avocado to keep it fresh.

10: Garnish with sliced green onions. Serve immediately or refrigerate for up to 4 days.