Season chicken with 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano and black pepper.
Heat a medium skillet over medium-high heat, add 1/2 teaspoon of oil and sauté the chicken until browned on all sides, about 5 minutes. Remove chicken and set aside. Wipe the skillet.
Heat remaining 2 1/2 teaspoons oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring about 2 minutes. Add water, tomato paste, sazon, 1/4 teaspoon salt and return the chicken to the skillet.
Cover and cook on medium-low heat 30 minutes, turning half way, until the chicken is tender and cooked through.
Remove chicken to a plate.
Add the Birdseye Riced Cauliflower, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives, simmer until heated through, about 6 minutes.
Nutrition: 2 cups including 2 drum sticks & 2 cups "rice": 470 cal, 14 net carbs, 52 g protein
Compare: Similar recipe with white rice: 900 calories 92 carbs 50 g protein