Juicy lime-marinated chicken thighs get seared until golden, then sliced over a bed of savory cauliflower rice for a low-carb base that's endlessly satisfying. The bell peppers and onion char beautifully in a hot skillet, bringing smoky-sweet depth alongside warm cumin, chili powder, and smoked paprika. Creamy avocado slices, a scatter of fresh cilantro, and a bright squeeze of lime tie the whole bowl together with freshness and richness in every bite. Each component cooks separately and comes together fast, so you get restaurant-quality fajita flavor without any tortillas or grains involved. It's a colorful, protein-packed dinner that holds up well for meal prep, and it's a genuinely solid pick for anyone building out a gluten free lineup of easy weeknight bowls.
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In a mixing bowl, whisk together the lime juice, 2 tbsp avocado oil, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and turn to coat. Let marinate at room temperature for 30 minutes.
Heat 1 tbsp avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced bell peppers and onion with 1/2 tsp salt and cook, stirring occasionally, until softened and lightly charred at the edges, about 8–10 minutes. Transfer to a plate and set aside.
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