In a large bowl, combine the steak strips with olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix thoroughly and let it marinate for at least 15 minutes at room temperature.

Prepare the cauliflower rice by heating olive oil in a skillet over medium heat. Add the cauliflower rice and salt, cooking for 5-7 minutes until tender. Transfer to a bowl and set aside.

In the same skillet, heat olive oil over medium-high heat. Add sliced bell peppers and onions, cooking undisturbed for 2-3 minutes. Stir and cook for another 3-4 minutes, then add minced garlic, chili powder, cumin, and salt, cooking until fragrant.

Increase heat to high and add marinated steak strips to the skillet. Cook for 2-3 minutes without stirring, then flip and cook for another 1-2 minutes until the steak reaches the desired doneness. Let the steak rest for 2-3 minutes.

Assemble bowls with cauliflower rice as the base, topping with steak strips and fajita vegetables. Add sour cream, cheese, guacamole, pico de gallo, cilantro, and lime juice. Serve while warm.