Step 1

In a large mixing bowl, whisk together garlic, chili, paprika, oregano, cumin, lime, and salt. Add chicken and toss well to coat. Let marinate for 20 minutes, stirring occasionally.

Step 2

Prep the rest of the ingredients while the chicken marinates.

Step 3

In a food processor, add grater attachment. Working in batches, add cauliflower and process until all cauliflower is riced. In an extra large skillet, add olive oil over medium-high heat.

Step 4

Add cauliflower rice & sauté for 5-7 minutes, stirring often, or until tender and softened. Add to a large mixing bowl, then stir in lime juice, cilantro, and salt. Set aside.

Step 5

Wipe out the same pan used for the cauliflower rice. Add olive oil over medium-high heat. Add corn, beans, lime, cayenne, and salt. Sauté for 5-7 minutes or until mixture begins to brown & char. Add to a mixing bowl and set aside.

Step 6

In the same large skillet, add chicken and remaining marinade over medium-high heat. Cook for 3-4 minutes on each side, until cooked throughout. Remove from heat. Slice on a cutting board.

Step 7

Divide the cauli rice, sweet corn & beans, and chicken evenly between four bowls. Then, top evenly with guacamole, salsa/pico de gallo, pepper jack if using, cilantro and season to taste. Add lime wedges and serve immediately.