In a shallow dish, combine chipotle peppers, lime juice, cumin, and oil to create a marinade. Add skirt steak and coat thoroughly, then marinate in the refrigerator for at least 1 hour.

Preheat oven to 400°F (200°C). Slice red bell pepper and yellow onion into thick strips, drizzle with olive oil, season, and roast on a baking sheet for 15-20 minutes.

In a large skillet over medium heat, add a tablespoon of oil and riced cauliflower; stir frequently for about 15 minutes or until golden and tender.

Increase skillet heat to high, add marinated steak, sear for 2-3 minutes per side until medium-rare at 130°F (54°C), then let rest for 5 minutes before slicing.

Assemble the bowl by layering riced cauliflower, sliced steak, roasted peppers, and onions, and add avocado or lime juice as desired.