Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with avocado oil.

Cook raw chicken by poaching, baking, or pan-searing until cooked through (15–20 minutes). Shred into bite-sized pieces.

If using fresh riced cauliflower, process until it resembles rice, then steam or sauté for 5–7 minutes. Squeeze out excess moisture.

Dice onion and mince garlic.

In a skillet, melt butter or oil, sauté onion until translucent (about 5 minutes), then add garlic for another minute.

Lower heat, add cream cheese and whisk in milk and yogurt until smooth.

Add garlic powder, salt, pepper, Italian seasoning, and Dijon mustard to the sauce. Stir well.

Stir in 1.5 cups of cheese blend until melted and glossy.

In a mixing bowl, combine shredded chicken and riced cauliflower. Add spinach or veggies, fold gently.

Pour sauce over chicken mixture and fold gently to coat.

Transfer mixture to baking dish, sprinkle remaining cheese on top, and spread evenly.

Cover with aluminum foil and bake for 25 minutes.

Remove foil and bake for another 15-20 minutes until top is golden-brown.

Let rest for 10-15 minutes before serving. Garnish with parsley or chives if desired.

Serve with a side salad or steamed veggies.