1: Halve the chicken breasts horizontally to make thinner pieces.
2: Season the chicken with salt, pepper, garlic, paprika, and Italian seasoning.
3: In a skillet, melt 2 tablespoons of butter over medium heat and cook the chicken until fully cooked.
4: In another pan, melt the remaining butter and sauté the onions and garlic until softened.
5: Add the riced cauliflower and vegetable stock to the skillet, stirring to combine. Cook until the cauliflower is tender.
6: Stir in lemon juice, zest, chili flakes, and parsley into the cauliflower rice mixture.
7: Serve the cooked chicken over the Parmesan cauliflower rice.
