Optional: Brine the chicken in a simple salt solution. Dissolve 1/4 cup of kosher salt into 2 cups of hot water and pour over ice in a resealable container to cool the liquid quickly. Once cold, add chicken breast, add additional water if need to cover chicken completely, and set aside in the refrigerator for 5-12 hours. Rinse the chicken and pat dry before cooking.
Make the dressing. Add all dressing ingredients to a food processor and blend until smooth. If meal prepping, divide into 4 reusable dressing containers and set aside.
Prepare the chicken. Cover the chicken with plastic wrap or wax paper and pound down the thicker side of the chicken so it is even thickness throughout. Rub chicken with olive oil and season with salt, pepper, and Oh My Spice seasoning.
Cook the chicken. Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through. If you don't have an air fryer, you can do this in a pan or oven (or combo of both). Once the chicken is cooked set aside to rest for at least 5 minutes before chopping.
Assemble the bowls. Heat frozen cauliflower according to package directions, then add to the bowl. Then add black beans, lettuce, tomatoes, and chopped chicken. Top with pickled red onions, cilantro, and dressing before serving.
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