Heat oven to 375°F.

Line a baking sheet with parchment paper and set aside.

In a large bowl, mix together the ground turkey, egg, breadcrumbs, worcestershire sauce and salt. 

Form into 1.5 tablespoon meatballs and arrange on the baking sheet.

Bake for 22-25 minutes, until cooked through. Remove from oven and allow to cool slightly.

In a medium pan, combine the honey, stock, salt, lime juice, adobo sauce and optional chipotle pepper. 

Stir together and cook until completely combined. 

In a small bowl mix the cornstarch with a tablespoon of cold water until no lumps remain. Stir into the pan and continue stirring and simmering until slightly thickened.

Remove from heat and toss meatballs in the glaze, until coated.

In a large pan, heat the olive oil.

Add the bell pepper and onion, and cook for 3-4 minutes, until slightly softened.

Add the cauliflower rice, lime zest and salt. Cook for 2-3 more minutes, until cauliflower rice is slightly softened (but not mushy!).

Stir in the lime juice and cilantro leaves, then remove from the heat.

Divide the cauliflower rice between four meal prep containers.

Divide the meatballs between four bowls.

Drizzle with extra glaze to taste.