Preheat oven to 400°F. Place chicken in a baking dish and season with salt, poultry seasoning, garlic powder, paprika, and a few shakes of black pepper. Bake unit chicken is fully cooked. 20-30 minutes. Remove from oven and let cool enough to touch.

At the same time, grease a large baking sheet with 1 tablespoon olive oil. Arrange cauliflower florets in an even layer. Drizzle with an additional tablespoon of olive oil. Season with a few shakes of salt and pepper. Cook in 400°F oven until cauliflower becomes tender and begins to brown. About 20 minutes. Remove from oven and let cool enough to touch.

While the cauliflower and chicken cook, heat 2 tablespoons olive oil in a large pot. Add onion and celery and cook until onion becomes translucent. Add tomatoes, olives, taco seasoning, and chicken stock and stir to combine. Cover and let simmer until the chicken is ready.

Once chicken is cool enough to touch, shred the meat (using two forks or your KitchenAid stand mixer) and add it to the simmering soup. Stir to combine. Continue simmering another 15 minutes.

Once the cauliflower is cool enough to touch, run a knife through it to chop it into rice-sized pieces.

To serve, place a scoop of cauliflower rice in the bottom of a large bowl. Then ladle chicken soup overtop. Garnish with sliced avocado and a lime wedge (if desired). Makes 8 servings.