In a 10 inch skillet over medium heat, cook sliced bacon until crisp. Transfer to paper towels to drain, keeping the grease in the pan.
Cook chicken in bacon drippings for 10 minutes or until browned on all sides.
Spoon off some of the fat, then add cream of mushroom, garlic, and basil; stir until smooth. Heat until the cream is boiling, then reduce heat to low. Cover and cook for 20 minutes.
Add onion. Cover and cook 8-10 minutes more or until the chicken is no longer pink, stirring occasionally. (If you're using frozen riced cauliflower, this is the perfect time to get it heated up in the microwave or skillet.)
Serve over riced cauliflower, top with bacon, and garnish with fresh basil if desired.