In a small bowl, combine 1 tablespoon of the olive oil, the chipotle powder, 1 tablespoon of the lime juice, chili powder, oregano, paprika, ¼ teaspoon of the sea salt, and black pepper. Rub the chicken breast with the spice and herb mixture and set aside.

In a large skillet, heat 1 tablespoon of the olive oil. Add the cauliflower rice and the remaining 1 tablespoon lime juice. Season with sea salt to taste and cook for 4 to 5 minutes. Remove from the skillet and keep warm.

Heat the remaining 1 tablespoon of the oil and cook the chicken for 8 to 9 minutes, until it is cooked through, flipping over after 5 minutes. Cut the chicken into thin strips.

Divide the mixed greens between 2 bowls. Add half of the cooked cauliflower rice and the chicken strips. Top each bowl with the bell pepper, radishes, tomatoes, and avocado. Garnish with parsley.