Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Peel, then mince or grate garlic. Very finely chop cauliflower. (TIP: To save on prep, pulse cauliflower in a food processor until it resembles grains of rice.) Add tomatoes, lime juice and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.

Add half the cilantro, half the lime zest, Mexican Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt, then stir to combine. (NOTE: This is your marinade.) Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to the bowl with marinade, then toss to coat.

Add marinated chicken to a foil-lined baking sheet and arrange in a single layer. Broil in the top of the oven until charred in spots and cooked through, 7-9 min.** When chicken is done, drizzle with chipotle sauce, then toss to coat.

While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add peppers to the dry pan. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Transfer peppers to a plate.

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then cauliflower. Season with salt and pepper. Cook, stirring often, until tender, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then stir in remaining cilantro and remaining lime zest.

Add peppers to the large bowl with tomatoes, then stir to combine. Divide cauliflower 'rice', chicken and salsa between bowls. Squeeze over a lime wedge, if desired.