Checking the ingredient list, there's nothing here that raises a flag for gluten free eating — no flour, breading, soy sauce, or hidden thickeners in sight. What you get is seasoned, seared chicken thighs sliced thin over a bed of cauliflower rice, piled high with charred bell peppers and onions cooked until golden at the edges. Smoky cumin, chili powder, and a bright hit of lime juice run through the chicken, while creamy avocado and fresh cilantro finish things off with cool contrast. It's a full, colorful bowl built entirely from whole ingredients, cooked in one skillet, no grains or fillers required. This one is a genuinely easy fit for a gluten free table, no extra planning needed.
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Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Set aside.
In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, lime juice, and 1 tbsp of the avocado oil. Add the chicken thighs and toss until evenly coated.
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