If your riced cauliflower isn't already steamed, do so now. If you're working with raw riced cauliflower, saute in a large pan with a tablespoon of oil on medium heat for 5-8 minutes.

In a large pan, add in the cauliflower, tomato sauce, onion, bell pepper, and garlic.

Mix well, reduce heat to low, and simmer for 20 minutes covered.

Season raw chicken with salt, garlic powder, cayenne, cumin, and black pepper.

While your rice simmers, I'd recommend cooking the chicken on the grill. High heat, about 7-8 minutes each side.

If you're cooking on the stove: in a large pan, heat 2 tablespoons vegetable oil on medium high heat. Place chicken breasts in the pan, let cook 5-7 minutes per side. If using an instant thermometer, the temperature should read 165°F when they're done.

Slice chicken into strips.

On low heat in a medium sized sauce pan, combine heavy cream, butter, and the cheese of your choice.

Cook until the cheese melts 5-8 minutes, stirring frequently to ensure cheese doesn't cook onto the side of your pan.

Stir in green chilies and season to taste.

If the sauce seems too thick, mix in 1 tbsp of heavy cream at a time.

To serve: create bed of rice, top with cheese sauce, and add chicken on top of that.