Combine garlic, chili powder, paprika, oregano, cumin, lime juice, and sea salt in a large bowl and stir. Coat the chicken pieces thoroughly and leave them to marinate, stirring every so often, for 20 minutes.

While the chicken is marinating, process the cauliflower in batches using a grater attachment to create rice-like pieces. Heat olive oil in a large skillet over medium-high heat and cook the cauliflower rice for 5 to 7 minutes until tender and soft. Transfer to a bowl and mix with lime juice, chopped cilantro, and salt before setting aside.

Clean the skillet, then heat olive oil over medium-high heat and sauté the sweet corn kernels, beans, lime juice, cayenne (if using), and salt for 5 to 7 minutes until slightly charred and browned. Remove and set aside in a bowl.

In the same skillet, add the marinated chicken and cook each side for 3 to 4 minutes until fully cooked. Remove from heat and slice the chicken.

Distribute the cauliflower rice, corn and beans, and chicken evenly into four bowls. Top each bowl with guacamole, salsa or pico de gallo, shredded pepper jack if desired, cilantro leaves, and season with salt and pepper. Serve with lime wedges immediately.