Easy Weeknight Skillet Dinner with Yondu Umami Sauce

In a bowl, mix the paprika, cumin, chili powder, oregano, onion powder, garlic powder, seasoning, salt, and Yondu umami sauce. Add the cubed chicken and toss to coat evenly. Preheat a skillet on low heat, add olive oil, and cook chopped onion until golden. Add red bell pepper and cook until softened. Turn heat to medium-high and add the chicken to one half of the skillet. Cook chicken 3–4 minutes per side. Add chopped cauliflower, plus a splash of water. Cover with lid and cook another 2–3 minutes until cauliflower is tender. Sprinkle with fresh herbs and serve!