Prepare the bacon: Over medium heat, preheat a large skillet. Cook the bacon until it is crispy. Take out and transfer to a plate covered with paper towels. Set aside approximately one tablespoon of the bacon fat in the skillet.

Add paprika, onion powder, garlic powder, salt, and black pepper to the chicken pieces to season them.

Prepare the chicken: If necessary, add olive oil to the skillet. After adding the seasoned chicken, simmer it for 5 to 7 minutes, stirring now and again, until it is cooked through and golden brown. Take the chicken out and put it aside.

Prepare the broccoli: Fill the same skillet with butter. Cook the broccoli for three to four minutes. Cook for a further 30 seconds after adding the minced garlic.

Add the rice with cauliflower: Add the chicken broth and cauliflower rice and stir. Cook, stirring occasionally, until the cauliflower rice is soft, about 3 to 4 minutes.

Make it corny: Turn the heat down to low. Add one cup of shredded cheddar, cream cheese, and Italian seasoning. Melt the cheese into a smooth, creamy sauce by stirring.

Top with the remaining ½ cup of cheddar cheese. The cheese should be fully melted and bubbling after one to two minutes of covering the skillet.

Finish with fresh parsley and crispy bacon. In bowls, serve hot.