Heat the olive oil in a large skillet over medium heat and add the chicken (no need to thaw it). Sauté for 3 to 4 minutes, turning the pieces over occasionally.

Add the cauliflower rice and chicken stock or broth. Bring the liquid to a boil, then reduce to a simmer and cook for about 5 minutes, until the cauliflower rice is tender and most of the liquid has been absorbed.

Next, add the baby spinach a handful at a time and cook until it has wilted.

To finish, stir in the heavy cream and shredded cheese. Taste for seasoning and add salt and pepper as necessary.

Continue cooking over low heat for 2 to 3 minutes, until the sauce thickens a little, then serve.