In a heavy bottom skillet heat 2 tbs of olive oil for cauliflower rice on medium heat. Add in cauliflower rice pearls and cook for 8-10 minutes or until cooked through and tender. Drizzle with lime juice from one lime and stir in chopped cilantro and salt. Keep warm and set aside for bowl assembly.
In a separte heavy bottom skillet heat 3 tbs of olive oil and cook bell peppers, thinly sliced onions, garlic power, chili powder, ground cumin, salt and black pepper on medium high heat until peppers are tender and soft but not mooshy. They should have a slight char on them from the high cooking heat. Keep warm and set aside for bowl assembly.
In a small dutch oven or small pot with lid, heat black beans on low heat until bowl assembly.
In a blender or food processor blend avocado, sour cream, garlic powder, salt, and lime juice into smooth and creamy. Place into the refrigerator in a bowl or plastic bag until serving.
Season both sides of chicken thighs with salt, ground pepper, garlic powder, chili powder and ground cumin. Heat a grill pan or heavy bottom skillet on medium heat and drizzle pan with olive oil. Grill chicken thighs for 2-3 minutes on each side until cooked through or internal temperature reaches 165 degrees Fahrenheit. Chop into strips.
Evenly distribute black beans, fajitas, cauliflower rice and chicken strips into bowls. Top with pico de gallo and avocado crema just before serving.