Prep the cauliflower rice: If using a whole head, cut into florets and pulse in a food processor until it looks like rice. Don’t over-process or it will turn mushy. If using frozen or pre-riced, you’re ready to go.

Mix the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, and a tablespoon of olive oil. Taste and adjust. You want a balance of salty, tangy, and lightly sweet.

Season the chicken: Pat dry and cut into bite-size pieces or thin strips. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Add chili flakes if you like heat.

Sear the chicken: Heat a large skillet over medium-high heat with a tablespoon of oil. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

Sauté the veggies: In the same pan, add another drizzle of oil. Add sliced red onion and bell pepper. Cook 3–4 minutes until slightly softened but still crisp. Add shredded carrots and cook 1 minute more.

Add aromatics: Stir in minced garlic and grated ginger. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.

Cook the cauliflower rice: Push veggies to the sides of the pan. Add cauliflower rice to the center with a pinch of salt and pepper. Cook 4–5 minutes, stirring, until tender but not soggy.

Bring it together: Return the chicken to the pan. Add spinach and the sauce. Toss everything until the spinach wilts and the sauce coats the mix. Cook 1–2 minutes to warm through.

Finish and taste: Adjust seasoning with salt, pepper, or a squeeze of lime. Sprinkle green onions and sesame seeds.

Serve: Spoon into bowls. Add cilantro, avocado slices, and extra chili flakes if you like. Serve with lime wedges.