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Set the chicken in the fridge to marinate with 1 tbsp olive oil, lime juice, and taco seasoning.
Preheat the oven to 400F. Line a baking sheet with parchment paper. Season the sweet potatoes and chickpeas with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Place in the oven for 35 minutes, or until the potatoes are fork tender.
When the veggies have about 20 minutes left, grill or pan-fry (use a cast-iron pan if you're pan-frying) the chicken at 450F for 4-5 minutes each side, or until the internal temperature reaches 165F. Set aside to rest for 5 minutes before slicing.
Steam the cauliflower rice in the microwave according to package instructions (usually takes about 6 minutes).
Serve each bowl with cauliflower rice, chicken, sweet potatoes, garbanzo beans, avocado, and cilantro lime ranch.