Preheat the oven to 425°F (220°C). Line a 12x18-inch rimmed baking sheet with aluminum foil.

Prepare the seasoning: In a small bowl, combine garlic powder, onion powder, and black pepper.

Season the chicken: Sprinkle the seasoning blend over both sides of the chicken tenders.

Wrap the chicken: Wrap each chicken tender with a slice of bacon and place them in the center of the prepared baking sheet.

Prepare the asparagus: Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste, and drizzle with 1 tablespoon of olive oil.

Prepare the cauliflower: On the other side of the chicken, spread riced cauliflower. Season with salt and pepper to taste, and drizzle with the remaining 2 tablespoons of olive oil.

Roast in the oven: Place the baking sheet in the preheated oven and roast for 13 to 15 minutes. Stir the cauliflower and asparagus halfway through cooking.

Broil: Switch the oven to broil and cook for an additional 2 to 3 minutes until the bacon is browned and sizzling, and the chicken is no longer pink in the center. Check the chicken with an instant-read thermometer to ensure it has reached 165°F (74°C).

Finish: Remove from the oven and drizzle the chicken tenders with hot sauce.

Serve: Serve immediately or divide into storage containers and refrigerate.