Prep the chicken: Pat the chicken dry. Toss with smoked paprika, garlic powder, onion powder, oregano, chili flakes (if using), salt, and pepper. Set aside while you prep the veggies.

Chop the vegetables: Dice the bell pepper, chop the broccoli into small florets, and slice the green onions. Keep the white parts separate from the green tops.

Make the quick sauce (optional): In a small bowl, stir together coconut aminos, vinegar, and sesame oil. Set aside.

Sear the chicken: Heat 1.5 tablespoons oil in a large skillet over medium-high. Add the chicken in a single layer (work in batches if needed). Cook 6–8 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

Sauté the veggies: In the same pan, add 1/2 tablespoon oil if needed. Add broccoli and bell pepper with a pinch of salt. Cook 3–4 minutes until crisp-tender. Add the white parts of the green onions and 1 clove minced garlic; cook 30 seconds until fragrant. Remove to the plate with the chicken.

Cook the cauliflower rice: Add the remaining oil and 2 cloves minced garlic to the pan. Stir 15–20 seconds. Add the cauliflower rice, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until tender with a bit of bite. Stir in butter and lemon juice for richness and brightness.

Combine and season: Return chicken and veggies to the pan. Stir in the optional sauce or season to taste with extra salt, pepper, and a squeeze of lemon or lime. Toss until warmed through, about 1–2 minutes.

Assemble bowls: Divide into 4 meal prep containers or bowls. Top with the green onion tops, avocado slices, sesame seeds, and cilantro. Add lime wedges on the side.