Heat 1 tablespoon of the olive oil in a large skillet. Add the chopped onion & sauté on medium heat until they are soft & translucent, about 5 minutes. Add the garlic & jalapeño; cook for another minute, stirring often. Add the frozen cauliflower rice to the skillet, breaking up any frozen clumps with a spatula. Drizzle the remaining tablespoon of olive oil over the cauliflower rice & crank the heat up to high, stirring often. This will help give the cauliflower some depth of flavor because browned bits mean extra flavor!! Pour in the chicken stock along with the lime zest, lime juice & cilantro - cook for another couple minutes on high, stirring often. Reduce the heat to low & cook for another 5-7 minutes, stirring often, until the cauliflower rice has reached the doneness you desire. Season with salt & pepper.