Trim and cut the chicken tenderloins into bite-sized pieces, then place them in a bowl. Drizzle with 3 tablespoons of olive oil, and season with 1.5 teaspoons of chili powder, 1 teaspoon of ground cumin, salt, and freshly ground black pepper to taste. Mix well to ensure the chicken is evenly coated, then let it marinate while you prepare the vegetables.

In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 cup of chopped onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent and fragrant. Next, add ½ green and 1 red bell pepper, along with 1 chopped jalapeño. Cook for an additional 5 minutes until the vegetables are tender, then transfer them to a bowl and set aside.

Using the same pan, add the marinated chicken and cook over medium heat for about 6-8 minutes, stirring frequently, until the chicken is browned and cooked through. When the chicken is no longer pink, pour in ¼ cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for another 3-4 minutes, allowing the flavors to meld.

Once the chicken is fully cooked, set it aside on a plate and add 10 ounces of frozen riced cauliflower to the pan. Stir in ½ cup of salsa and cook for about 5-7 minutes, or until the cauliflower is tender and heated through. Be sure to mix well, allowing the salsa to coat the cauliflower rice evenly.

Return the sautéed vegetable mix to the pan with the cooked cauliflower rice. Add ¾ cup of drained and rinsed black beans, ¾ cup of corn kernels, and 3 sliced scallions. Mix everything together and cook for another 3-4 minutes, heating until everything is warmed through and the flavors combine beautifully.

Finally, add the cooked chicken back into the pan along with any accumulated juices. Drizzle with 2 tablespoons of fresh lime juice and sprinkle 3 ounces of shredded Mexican-style cheese on top. Cover the pan for 2-3 minutes, until the cheese melts. Serve immediately, garnished with chopped cilantro and lime wedges.