• Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Cut the chicken strips into 1-inch pieces. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Remove the stems from the sweet mini peppers, shake out any seeds, and cut the peppers crosswise into ¼-inch-thick rings.
• Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 

In the same pan used for the chicken, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Stir in the tomato paste, sweet smoked paprika, and sweet mini peppers and cook until the tomato paste starts to brown and the peppers start to soften, about 1 minute. 

Add the chicken and any accumulated juices, cauliflower “rice,” tomatoes, sofrito, and ¾ cup [1½ cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the cauliflower is crisp-tender, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the chicken and cauliflower “rice” to individual bowls and serve.