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If needed make the shredded chicken. You can also use any kind of leftover chicken or store bought rotisserie chicken.
Make the fajita veggies. Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add sliced peppers, onion, and mushrooms in a large bowl. Add 1 ½ tablespoons avocado oil and taco seasoning and mix until veggies are coated. Spread out on baking sheet and bake for 40-45 minutes until soft.
While veggies have about 10-15 minutes left, make cauliflower rice. In a large nonstick pan over medium heat, add 1 tablespoon avocado oil and let it get hot, about 30 seconds. Add rice and garlic powder and cook for 7-10 minutes until soft and cooked through. Remove from heat and stir in 1 tablespoon lime juice and chopped cilantro.
Make guacamole. In a small bowl add avocados, 1 tablespoon lime juice, cilantro, red pepper flakes, and salt and pepper. Mash until combined.*
Assemble bowls. Divided lettuce, diced tomatoes, fajita veggies, and cauliflower rice between 5 bowls or meal prep containers. Top with each bowl ¾ cup shredded chicken. Serve with guacamole, cilantro, and a lime wedge. Can keep in the fridge for up to a week.