Heat a large skillet over medium-high heat, add the ground chicken, and cook for 5 to 6 minutes, breaking it apart with a spoon until no pink remains and it is lightly browned.

Drain any excess fat, then add the taco seasoning and 2 to 3 tablespoons of water. Cook, stirring, for 2 minutes until the meat is evenly coated and most of the liquid has evaporated. Remove from the heat and let the seasoned chicken rest for 5 minutes.

Prepare the cauliflower rice. If using frozen, microwave it in a covered dish for 4 to 5 minutes until heated through. If using fresh, add it to a dry skillet over medium heat and sauté for 3 to 4 minutes until tender but not mushy. Let cool slightly.

Prep the toppings while the chicken rests: chop the romaine, dice the avocado, halve the cherry tomatoes, finely dice the red onion, chop the cilantro, and mince the jalapeño.

To assemble, divide the romaine evenly among 4 bowls, then spoon the cauliflower rice beside the lettuce in each bowl.

Top each bowl with a portion of seasoned chicken, then add avocado, tomatoes, red onion, shredded Mexican cheese, and cilantro.

Finish each low carb burrito bowl with salsa, a dollop of sour cream, minced jalapeño to taste, and a squeeze of fresh lime juice before serving.