Prepare and Marinate the Chicken: In a medium bowl, combine the smoked paprika, cumin, oregano, garlic powder, onion powder, chipotle paste, salt, and pepper. Add the olive oil and stir to form a paste. Add the cubed chicken to the bowl and toss everything together until each piece is thoroughly coated in the spice mix. Set aside to marinate for at least 15 minutes at room temperature (or longer in the fridge).

Make the Pico de Gallo: While the chicken is marinating, let's make our fresh salsa. In a separate bowl, combine the diced cherry tomatoes, red onion, jalapeño, and chopped coriander. Squeeze over the juice of one lime and add a good pinch of salt. Stir well and set aside for the flavours to mingle. This simple salsa, also known as salsa fresca, adds an incredible freshness to the bowl.

Cook the Chicken: Place a large, non-stick frying pan over a medium-high heat. Once hot, add the marinated chicken to the pan in a single layer. Be careful not to overcrowd it. Cook for 8-10 minutes, turning the pieces occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 74°C. Once cooked, remove the chicken from the pan and set it aside.

Prepare the Cauliflower Rice: Cut the cauliflower into florets and remove the tough core. Either grate the florets on the large holes of a box grater or pulse them in a food processor until they resemble the size of rice grains. Be careful not to over-process, or you'll end up with a puree.

Cook the Cauliflower Rice: Wipe out the pan you used for the chicken (or use a fresh one) and place it over a medium heat with 1 tablespoon of olive oil. Add the riced cauliflower and a pinch of salt and pepper. Sauté for 5-7 minutes, stirring frequently, until the cauliflower is tender but still has a slight bite. You don't want it to become mushy.

Finish the Rice: Remove the cauliflower rice from the heat. Squeeze over the juice of one lime and stir through the freshly chopped coriander. This step right at the end keeps the flavours bright and vibrant.

Assemble Your Bowl: Now for the fun part! Divide the lime and coriander cauliflower rice among four bowls. Top with a generous portion of the spiced chicken.

Add the Toppings: Spoon a good amount of the fresh pico de gallo over the chicken. Add slices of creamy avocado and a handful of shredded lettuce. If you like, finish with a dollop of soured cream and a little grated cheese. Serve immediately with extra lime wedges on the side.