Place Chicken in a bowl, drizzle with olive oil and add cumin, chili seasoning, salt, and black pepper. Set aside to marinate.
In a large frying pan, add 1 Tbsp. vegetable oil on medium to high heat, add chicken. Sauté for 3 minutes, until lightly browned and cooked. Add chicken broth and bring to a simmer. Using a slotted spoon, place chicken in a bowl.
Add Riced Cauliflower and Salsa to the pan with leftover broth from pan, cook on medium heat for 4 minutes, until cooked.
In a large frying pan add 2 Tbsp. Vegetable oil, onion, cook until translucent, add garlic, sauté for 1 minute, until fragrant. Then add bell peppers, sauté for 4 minutes, add Jalapeno, corn, black beans, green onion and 1 Tbsp. Cilantro.
Add shrimp, chicken, cauliflower rice mixture, mix until all combined. Add lime juice and spread cheese on top, cover with a lid on low heat, until the cheese is melted.
Top with remaining Cilantro and ready to serve with wedges of Lime.