Cook and shred the chicken. I used an instant pot I added my thin sliced chicken breasts, chicken broth, and garlic to the instant pot and set it at high pressure for 12 min. Go for 20 minutes if the chicken breasts are thicker. Do a quick release and shred the chicken. Reserve the broth and any garlic bits for the rest of the recipe.
Preheat the oven to 350.
In a large skillet, heat the oil over medium-high heat. Add in the onion and celery and sauté for about 3 minutes. Add in the bell pepper and almond flour and toss veggies to coat. Cook this mixture for about a minute.
Now, add in the cooked cauliflower rice and sauté for another couple minuets or so. This will help the cauliflower to release any water it may still contain.
Add in the mayonnaise, broth and cream. Salt and pepper to taste. Allow this mixture to simmer for about 5 minutes. You will see the sauce begin to thicken.
At that point add in the cooked shredded chicken and half of the shredded cheese. Stir to combine.
In a medium sized casserole dish, pour in the chicken and rice mixture. Top wit the remaining cheese. Bake in the oven for about 30 min. You can finish this dish off under the broiler for a few minutes to brown the top.