Place the carrot noodles in a food processor and pulse until rice-like. Set aside.

Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chorizo and cook for about 3 minutes to slightly brown the meat.

Add in the carrot rice, jalapenos, cilantro, lime juice, chicken broth and chili powder. Season with salt and pepper and stir to combine. Cook for 5-7 minutes or until fully reduced, stirring occasionally.

Divide rice mixture into bowls and top with equal amounts of avocado.