Prep the chicken: Pat chicken dry. In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Rub evenly on both sides of the chicken.

Sear for flavor: Heat oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking later in the sauce.

Roast the veggies: Toss broccoli (and zucchini if using) with a little oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast at 425°F (220°C) for 12–15 minutes until crisp-tender with charred edges.

Start the “million dollar” sauce: Reduce skillet heat to medium. Add butter, shallot, and garlic. Sauté 1–2 minutes until fragrant, scraping up browned bits.

Make it creamy: Stir in cream cheese until mostly melted, then pour in heavy cream. Whisk until smooth and gently bubbling.

Cheesy finish: Add mozzarella and Parmesan. Stir until melted and silky. Fold in sun-dried tomatoes and bacon if using. Taste and adjust salt, pepper, and red pepper flakes.

Finish the chicken: Nestle chicken into the sauce. Simmer 4–6 minutes, flipping once, until cooked through (internal temp 165°F/74°C). Stir in spinach until just wilted.

Prep the base: Microwave or sauté cauliflower rice with a pinch of salt and a drizzle of oil until tender, about 3–5 minutes. Keep it slightly al dente to avoid sogginess.

Assemble bowls: Divide cauliflower rice among 4–5 containers. Top with roasted veggies, a piece or two of chicken, and spoonfuls of sauce. Sprinkle with parsley or chives. Add a lemon wedge if you like a bright squeeze before eating.

Cool and store: Let bowls cool uncovered for 15–20 minutes before sealing. This helps prevent condensation and keeps textures better.