These taco bowls are the kind of weeknight dinner that feels indulgent but checks every clean-eating box — smoky, citrus-bright pulled chicken piled over golden cauliflower rice with fresh pico de gallo, creamy avocado, and crunchy shredded cabbage. The chicken thighs get rubbed in a bold spice blend of cumin, chili powder, smoked paprika, and garlic, then seared and braised in chicken broth with fresh lime juice until they're fall-apart tender and soaked in flavor. Cauliflower rice stands in for the grain base without any compromise — pulsed in a food processor and pan-toasted until lightly golden, it has real texture and holds up beautifully under all the toppings. The homemade pico de gallo comes together in minutes with Roma tomatoes, jalapeño, red onion, cilantro, and a squeeze of lime, and it tastes so much fresher than anything from a jar. This recipe makes four generous servings, so it's a solid choice for meal prep or feeding a hungry table on a busy night. Everything here is built from whole, unprocessed ingredients — no hidden fillers, no grain-based shortcuts — just real food that happens to taste like your favorite taco spot.
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In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken thighs dry, then rub the spice mixture evenly over all sides.
Heat 1 tbsp of the avocado oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 2–3 minutes.
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