Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.

Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.

While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauliflower rice and the rest of the ingredients and sauté for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.

Once chicken is cooked through (reads 165ºF on a meat thermometer), let cool, dice or slice, and set aside until ready to eat.

In a separate medium skillet, heat olive oil. Add in sliced onions and peppers. Sauté over medium heat until onions begin to caramelize and peppers soften, about 8-10 minutes. Take off heat and set aside.

Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.

Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.

Assemble bowls: Place cauliflower rice or rice on the bottom, top with grilled chicken, sautéed onions and peppers, black beans if adding, pico de gallo, scallions, and a drizzle of chipotle crema.