1. Grease a grill pan or heavy skillet with 1 teaspoon of coconut oil and set over medium heat.

2. Slice each chicken breast into 3-4 strips (approximately 1-inch wide, aiming for an even thickness in each strip). Transfer to a bowl and add 2 teaspoons of salt, the taco seasoning, and one tablespoon of olive oil. Toss until well coated.

3. Add the chicken to the hot pan and cook for about 4 minutes per side, or until the chicken is no longer pink. Transfer to a plate and set aside. While the chicken cooks, prepare the onion and pepper. Place the onion and pepper in a bowl, drizzle with the remaining tablespoon of olive oil, and lightly season with salt.

4. Grease the skillet again with a teaspoon of coconut oil and increase the temperature to medium-high. Add the onion and bell pepper and cook for 6-7 minutes, turning halfway through, until softened and lightly browned. Transfer to a plate and set aside. While the onion and pepper cook, prepare the zucchini. Add the zucchini to the skillet and cook for 2-3 minutes per side. Transfer to the plate with the peppers and onion and season lightly with salt, to taste.

5. While the vegetables cook, prepare the cauliflower rice according to package instructions, draining any excess water, and add back to the pan with 1 teaspoon of coconut oil. Season with salt, to taste.

6. Mix the dressing ingredients together and set aside for serving.

7. Divide all ingredients equally among four bowls, squeeze fresh lime juice over the chicken and veggies, and drizzle approximately 1 tablespoon of dressing over each serving. Place the extra dressing on the table for serving.