Peel onion and slice into 1/4" rounds. Zest and halve lime. Quarter one half and juice remaining half. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower florets in provided plastic bag and pound (don't be afraid to use force!) with a heavy pan or mallet until it resembles coarse grains, a little larger than rice. Don't worry if some stem pieces remain larger. Rinse pork chops, pat dry, and season on both sides with chipotle cinnamon seasoning.

Place onion on prepared baking sheet and drizzle with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until tender and lightly browned, 12-15 minutes. While onions roast, prepare cauliflower rice.

Place a medium pot over high heat and add 1/4 cup water, cauliflower, and Mexican rice seasoning. Cook, stirring occasionally, until cauliflower is tender, 4-6 minutes. Stir in peas and cook until peas are warmed through, 1 minute. Remove from burner. Season to taste with a pinch of salt and pepper.

Place a large pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook until browned, 3-4 minutes per side. Transfer pork chops to plate. Pork chops will finish cooking in a later step. Return pan to heat; no need to wipe clean.

Increase heat under pan to medium-high. Add 1/4 cup water, honey, and lime juice. Bring to a boil and reduce slightly, stirring occasionally and scraping up browned bits on bottom of pan, 2-4 minutes. Return pork and any accumulated juices to pan. Return to a boil and cook until pork reaches a minimum internal temperature of 145 degrees and glaze is a thick syrup, 2-3 minutes. Spoon glaze over pork chops.

Scoop cauliflower rice onto plate and place roasted onions next it. Lean pork chop against rice, spoon on any remaining glaze, and sprinkle with lime zest (to taste). Garnish with lime quarters.