Preheat oven to 350 degrees F and grease a 9x9 baking dish.

If your cauliflower isn't riced, quarter the head of cauliflower and remove the stems. Grate the florets with a box grater, or place the florets in a food processor and process into small crumbles that resemble rice.

Heat coconut oil or ghee in a large skillet over medium heat. Add onion, carrots, and garlic and sauté for 5 minutes.

Add cauliflower rice and sauté until tender, about 5 minutes.

Turn off heat and transfer the mixture into the baking dish.

In a separate bowl, whisk together coconut milk, nutritional yeast, tapioca starch, egg, salt, pepper, and paprika.

Pour over the cauliflower rice and mix well.

Here you have 2 choices: Pound the chicken flat so each piece is at even thickness OR cut the chicken into bite-sized pieces.

Season the chicken with salt and pepper, to taste, and press into the cauliflower rice mixture.

Bake for 30 minutes.

Remove from oven and sprinkle with bacon crumbles.

Let cool for 10 minutes before serving.