Add chicken and marinade ingredients to a large zip bag. Let chicken marinate for 15-20 minutes.
In a large pan or cast-iron skillet, heat the oil over medium-high heat. Place chicken breasts in the pan, discard the marinade, and cook for about 6 minutes. Flip and cook for an additional 4 to 6 minutes until the internal temperature reaches 165F.
While the chicken cooks, make the avocado topping by combining the diced avocadoes with the shallots, cilantro, lime juice, and salt in a medium bowl.
Serve the chicken breasts topped with avocado salsa. Sprinkle with additional chopped cilantro and lime juice.
For the Cilantro Rice:
Add cilantro, lime juice, cumin, garlic, salt, and pepper to a large mixing bowl.
Stir in the cauliflower rice, mix to combine.
Heat in the microwave or on a pan, over medium heat, and serve warm.