In a small mixing bowl, whisk together Greek yogurt, lime juice, lime zest, hot sauce, and a pinch of salt until smooth. Thin the sauce with a splash of water if necessary and refrigerate.

Heat a large skillet over medium-high heat and drizzle in oil. Add crumbled ground beef, pressing it to a layer. Cook undisturbed for 3-4 minutes until browned, then crumble and cook for another 3-4 minutes until crispy.

Lower the heat to medium and add chili powder, cumin, smoked paprika, garlic powder, and optional chipotle. Stir for 30 seconds, then mix in tomato paste, lime juice, and vinegar. Adjust seasoning.

In a separate skillet, heat oil over medium heat. Sauté minced garlic for 15 seconds, then add cauliflower rice. Cook fresh for 3-5 minutes or frozen for 5-7 minutes, adding lime juice and cilantro before finishing.

Divide cauliflower rice among bowls, top with crispy beef, add veggies, drizzle yogurt-lime sauce, and garnish with cilantro and lime wedges.