In a small bowl, whisk together the lime juice, 2 tablespoons olive oil, cumin, salt and pepper. Add the garlic cloves.

Place the chicken in a resealable plastic bag. Pour the lime juice marinade over the chicken, seal the bag and massage to coat the chicken with the marinade. Place in the refrigerator and marinate for at least 1 hour and up to overnight.

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.

Add the chicken (discard any remaining marinade), bell peppers and onion to the skillet.

Cook, stirring frequently, until the chicken is cooked through and the vegetables are tender. Transfer to a large plate and cover with foil to keep warm.

Using the same large skillet, reduce the heat to medium and heat the olive oil.

Add the cauliflower rice, cumin and salt. Cook, stirring occasionally, until the cauliflower rice is tender, 4 to 5 minutes.

Divide the cauliflower rice between 4 bowls and divide the chicken mixture evenly between the bowls (about 1 ¼ cups chicken filling for each serving).

Garnish with salsa, avocado, queso fresco and cilantro, as desired. Serve.