Prep the chicken and veg: Slice chicken, peppers, and onion into similar-sized strips. Pat chicken dry for better browning.
Season: In a large bowl, combine chicken with 1 tablespoon oil, lime zest, half the lime juice, and fajita seasoning. Toss until evenly coated. In a separate bowl, toss peppers and onion with remaining oil and a pinch of salt.
Preheat the air fryer: Set to 390°F (200°C) for 3 minutes. A hot basket helps with caramelization.
Cook the vegetables: Add peppers and onions to the air fryer basket in an even layer. Air fry 7–9 minutes, shaking halfway, until tender with charred edges. Transfer to a bowl and cover to keep warm.
Cook the chicken: Add chicken to the air fryer basket in a single layer (work in batches if needed). Air fry 8–10 minutes, shaking or flipping halfway, until edges are lightly charred and internal temp reaches 165°F (74°C).
Steam the cauliflower rice: While chicken cooks, microwave or sauté cauliflower rice with a pinch of salt and a squeeze of lime until tender but not mushy, 3–5 minutes.
Toss and finish: Combine cooked chicken, peppers, and onions. Squeeze in remaining lime juice and sprinkle with chopped cilantro. Taste and adjust salt or lime.
Assemble bowls: Add cauliflower rice to bowls. Top with the fajita mix, avocado, a dollop of Greek yogurt, salsa, and cheese if using.
Serve: Enjoy immediately, or portion into meal prep containers for the week.
