Heat a large skillet over medium-high heat and add the ground chicken. Cook for about 5-6 minutes, breaking it apart with a spatula until no pink remains.

Once the chicken is browned, drain any excess fat from the skillet. Sprinkle the taco seasoning over the meat and pour in 2-3 tablespoons of water. Stir everything together.

Remove the skillet from heat and allow the seasoned chicken to rest for about 5 minutes.

While the meat rests, microwave cauliflower rice if frozen for 4-5 minutes or sauté fresh rice in another skillet for 3-4 minutes over medium heat.

In large serving bowls, begin layering your ingredients. Start with a generous bed of chopped romaine lettuce, followed by the prepared cauliflower rice and seasoned ground chicken. Then top with diced avocado, cherry tomato halves, finely diced red onion, shredded cheese, and chopped cilantro.

To finish off your bowls, add a dollop of sour cream and the sugar-free salsa, sprinkle minced jalapeño on top and squeeze fresh lime juice over everything. Serve immediately.