Taste-plan & preheat: Pat the chicken thighs dry, season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp chili powder and 1/2 tsp cumin. Preheat the oven to 200°C/400°F if you prefer to finish the thighs in the oven, or plan to sear on the stove. Drying the chicken and pre-seasoning gives you an initial layer of flavor and helps develop a golden crust when searing.

Roast the peppers (if your green pepper is not already roasted): Place the green bell pepper directly over a gas flame or under a high broiler, rotating until all sides are charred and blistered (8–12 minutes). Transfer to a bowl and cover with cling film for 10 minutes to steam — this loosens the skin for easy peeling. Roasting concentrates the pepper’s sweetness and adds a smoky note that complements the salsa verde.

Sear the chicken thighs: Warm a large skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, add the seasoned thighs, searing undisturbed 4–5 minutes per side until deeply browned. Searing creates Maillard reaction flavors (caramelized surfaces) that taste richer than simply poaching or baking.

Finish cooking the chicken: Reduce heat to medium and add 1/2 cup salsa verde to the pan, cover, and simmer 6–8 minutes until internal temperature reaches 74°C/165°F and the thighs are tender. Alternatively transfer the skillet to the preheated oven for 8–10 minutes. Finishing in salsa verde steams the meat gently, infusing it with acidity and herbaceous tomatillo flavor while keeping it moist.

Shred and season the chicken: Remove the thighs to a cutting board, let rest 5 minutes (resting lets juices redistribute), then shred with two forks. Stir the shredded chicken back into the skillet with the remaining salsa verde and 1/2 tsp chili powder and 1/2 tsp cumin; simmer 1–2 minutes so the spices bloom and coat the meat.

Prep the roasted pepper and aromatics: While the chicken rests, peel and seed the roasted green pepper and slice the red bell pepper into 1/2-inch strips. If using the optional onion, finely dice it. The combination of roasted green pepper and fresh-sweet red pepper gives a layered, textured pepper profile — smoky and tender plus bright and crisp.

Make the cauliflower rice: Heat a second large skillet over medium heat and add 1 tbsp butter or ghee (or 1 tsp olive oil for fully paleo/vegan). Add the diced onion (if using) and cook 2–3 minutes until translucent to sweeten and soften. Add the minced garlic and cook 30 seconds to bloom the garlic oils — don’t let it brown. Add the riced cauliflower, the remaining 1/2 tsp kosher salt and freshly ground pepper. Sauté, stirring frequently, about 6–8 minutes until cauliflower is tender but still has a slight bite. Cooking cauliflower briefly keeps it fluffy and prevents it from becoming mushy.

Finish the rice: Remove from heat and fold in the juice of half a lime and half the chopped cilantro. The acid brightens the cauliflower and lifts the whole bowl; cilantro adds fresh herbal contrast.

Warm the peppers: In the pan with the shredded chicken, add the sliced red bell pepper and the roasted green pepper (sliced). Toss and warm 1–2 minutes just to heat through — this preserves some crunch in the red pepper while letting the roasted pepper meld with the chicken flavors.

Assemble the bowls: Divide cauliflower rice between two bowls. Top with an even portion of the shredded salsa verde chicken and pepper mix. Add sliced avocado, remaining cilantro, and lime wedges. If you like an extra pop, drizzle a little extra salsa verde or a tiny drizzle of olive oil over the avocado so it doesn’t oxidize as quickly.

Final seasoning & serve: Taste each bowl and add salt or a squeeze more lime as needed. Serve immediately so the textures remain distinct — warm rice and chicken, creamy avocado, and bright raw herb finish.