For the cilantro lime rice

1. Using a large skillet with a lid, heat the avocado oil over medium heat and pour in the cauliflower rice. Lightly saute for 1-2 minutes.
2. Stir in the bone broth, and add the salt and bay leaf. Simmer on low heat with the lid on for 3-4 minutes.
3. Remove the lid and the bay leaf. Saute for another 3-4 minutes.
4. Mix in the fresh cilantro, and lime juice and layer the rice on the bottom of the burrito bowls.

For the chicken and burrito bowl

1. Using a large skillet, heat the avocado oil over medium heat. Season the chicken (reserving the cilantro) and cook in the avocado oil until internal temperature is 165 F. Allow to cool slightly.
2. Add the chicken to the burrito bowls and layer on the red onion, romaine lettuce, cilantro, and guacamole.
3. Serve immediately, or save for later! Reserve the guacamole and store in an airtight container if saving for later.

For the guacamole

1. Combine all of the ingredients in a medium bowl. Season with more salt to taste if desired.