Servings: 6

Boneless Chicken Thighs (3 pounds) Boneless Chicken Thighs (3 pounds)
Zatarain's/Creole Salt and pepper Zatarain's/Creole Salt and pepper
------- Cauliflower Base ------- ------- Cauliflower Base -------
Large bag riced cauliflower (1.5-2 lbs) Large bag riced cauliflower (1.5 to 2 lbs)
1 cup shredded sharp cheddar cheese 1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella 1 cup shredded mozzarella
1 cup sour cream 1 cup sour cream
Salt and pepper Salt and pepper
Frank’s Red Hot (sprinkle liberally until desired spiciness is achieved) Frank’s Red Hot (sprinkle liberally until desired spiciness is achieved)
6 slices Bacon, chopped into pieces 6 slices Bacon, chopped into pieces
1/2 large onion, diced ½ large onion, diced
4 cloves diced garlic 4 cloves diced garlic
------- Cheese Sauce ------- ------- Cheese Sauce -------
3 medium Jalapenos (De-seed if you aren't a fan of spicy, use 4 if you want to decorate the top) 3 medium Jalapenos (De-seed if you aren't a fan of spicy, use 4 if you want to decorate the top)
12 oz. Cream Cheese 12 oz. Cream Cheese
1/2 cup Sour Cream ½ cup Sour Cream
1/4 cup Frank's Red Hot ¼ cup Frank's Red Hot
Garlic Salt and Pepper to Taste Garlic Salt and Pepper to Taste
------- Cheesy Topping ------- ------- Cheesy Topping -------
4 oz. Shredded Cheddar 4 oz. Shredded Cheddar
4 oz. Shredded Smoked Provolone with Mozzarella Cheese 4 oz. Shredded Smoked Provolone with Mozzarella Cheese

Dice chicken thighs
Season chicken thighs well with salt and pepper
Pre-heat oven to 400F.
Brown chicken in skillet until excess moisture is reduced and chicken is browned, and remove from pan (Optional - Move chicken to baking dish and bake for 20 minutes at 400F)
In a microwave safe bowl or seperate pot, cook riced cauliflower to desired al-dente (microwave frozen riced cauliflower 12 to 15 minutes OR thawed riced cauliflower 6 to 8 minutes OR saute in skillet with oil, stirring frequently)
Cook bacon in skillet over low-medium heat
Drain excessive bacon fat if desired, leaving a fair amount for cooking garlic and jalapenos
Once bacon is mostly crisped, add onions to skillet and brown
Once onions are slightly transparent, add diced garlic to skillet and brown
Mix cooked bacon, onion, garlic, sharp cheddar, mozzarella, sour cream, salt, pepper and Frank’s Red Hot into cooked riced cauliflower
Pack riced cauliflower mixture into large casserole dish and top with cooked, diced chicken.
Add jalapenos to empty skillet and cook until soft
Once jalapenos are soft (reserve some for decorating the top if desired), add cream cheese, sour cream, and Frank's red hot to the pan
Mix together and season to taste.
Spoon cream cheese mixture over chicken or pipe it out of a Ziploc bag
Top with shredded cheddar and smoked provolone/mozzarella cheese
Bake for 10 to 20 minutes at 400F, until cheese is browned