In a skillet, warm a tablespoon of olive oil over medium heat. Once hot, add the cauliflower rice and sauté for about 5 minutes until it's tender and fragrant. Season with salt and pepper to taste.

In the same skillet, if necessary, add a bit more olive oil, then toss in your sliced bell peppers and red onion. Sauté for about 3–4 minutes until they soften and brighten in color.

In a mixing bowl, add the shredded chicken and pour in the sugar-free BBQ sauce. Stir well to coat the chicken evenly.

In your serving bowls, layer a generous base of the sautéed cauliflower rice. Top it off with the colorful sautéed bell peppers and onions, followed by a hearty scoop of the BBQ chicken mixture.

Sprinkle shredded cheddar cheese on top, allowing it to melt slightly from the warmth of the vegetables and chicken.

Finally, garnish with chopped green onions for an added crunch and burst of freshness. Serve immediately and enjoy this flavor-packed meal!