Preheat and roast the peppers: Position your oven rack near the broiler (or prepare a gas burner). Place the red and green bell peppers on a foil-lined baking sheet. Broil 8–12 minutes, turning every 2–3 minutes, until the skins are charred and blistered on all sides. Why: Charring the peppers concentrates their sugars and adds smoky, slightly sweet depth that complements the salsa verde and gives the bowl a roasted complexity.

Steam and peel the peppers: Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. This loosens the skins so they peel off easily. Once cool enough to handle, peel the skins, remove stems and seeds, and slice into 1/2-inch strips. Why: Steaming makes skin removal easy and preserves the soft, jammy texture without overcooking the flesh.

Warm the shredded chicken in salsa verde: In a medium skillet over medium-low heat, add the shredded chicken, 3/4 cup (180 g) of the salsa verde, 1/2 teaspoon of chili powder and 1/2 teaspoon cumin, plus a pinch of salt and pepper. Gently heat, stirring occasionally, until warmed through and the chicken has absorbed some of the salsa (about 5–7 minutes). Why: Warming the chicken slowly in salsa allows it to rehydrate and absorb the bright tomatillo flavor without drying out.

Taste and finish the chicken: Squeeze half the lime over the chicken and taste; adjust salt, pepper, or salsa quantity as needed. If you prefer more saucy bowls, stir in the remaining 1/4 cup salsa verde and warm for another minute. Why: Acid from the lime brightens the savory chicken and salsa, balancing richness and bringing out the aromatics.

Prepare the cauliflower rice: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced garlic and cook 20–30 seconds until fragrant (blooming the garlic releases its aroma). Add the riced cauliflower, the remaining 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and a generous pinch of salt and pepper. Stir to combine. Why: Cooking the spices briefly with garlic blooms their oils and distributes flavor through the cauliflower.

Sauté the cauliflower rice: Spread the riced cauliflower into an even layer and let it cook undisturbed for 2–3 minutes to get a light toasty edge, then stir and continue cooking 4–6 minutes more until tender but not mushy. Taste and adjust seasoning. Why: Browning a bit adds nutty, toasty notes and dries excess moisture so the rice stays fluffy rather than watery.

Build the bowls: Divide the warm cauliflower rice between two bowls. Spoon the salsa-verde chicken over the rice. Arrange the roasted pepper strips beside the chicken. Place sliced avocado on the side. Why: Layering keeps textures distinct — the creamy avocado contrasts with the warm chicken and the slightly firm cauliflower rice.

Finish with bright accents: Drizzle the remaining salsa verde over the bowls (if desired), squeeze the remaining lime half over everything, and scatter chopped cilantro. Add an extra pinch of chili powder or a grind of black pepper to finish. Why: Fresh cilantro and lime provide contrast and lift the dish, making the overall flavor feel vibrant and balanced.

Serve immediately: Serve the bowls hot so the cauliflower rice remains fluffy and the avocado stays creamy. Leftovers can be stored separately (reheat chicken and rice gently, and add avocado fresh). Why: Serving right away preserves the contrast of hot and cool components and retains texture integrity.