Marinate the Chicken: In a large bowl or zip-top bag, whisk together the lime juice, garlic, cilantro, olive oil, cumin, paprika, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 15 minutes (or up to 24 hours in the fridge if prepping ahead).

Prepare the Salsa: While the chicken marinates, make the strawberry avocado salsa. In a medium bowl, combine the diced strawberries, avocado, red onion, jalapeño, and cilantro. Drizzle with lime juice, sprinkle with salt, and add the sweetener if desired. Gently toss to combine. Let it sit for 5–10 minutes to allow the flavors to meld.

Cook the Chicken: Heat a grill pan or large skillet over medium-high heat. Once hot, add the marinated chicken (in batches if necessary). Cook for about 5–6 minutes per side or until cooked through and the internal temperature reaches 165°F. Remove from heat and let rest 5 minutes before slicing.

Make the Cauliflower Rice & Beans: Heat olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 30 seconds, just until fragrant. Stir in the cauliflower rice and sauté for 3–5 minutes until tender. Add the black beans, cumin, and salt. Cook for another 2–3 minutes, stirring occasionally, until warmed through. Finish with fresh cilantro or lime juice, if using.

Assemble the Power Plate: Divide the cauliflower rice and black beans among 4 plates. Top each with sliced cilantro-lime chicken and a generous scoop of strawberry avocado salsa. Garnish with extra cilantro or lime wedges, if desired.