Melt the butter in a large skillet over medium-high heat for about 1-2 minutes until sizzling.

Add cubed chicken breasts and sauté for about 7 minutes, stirring occasionally, until browned and cooked through.

Remove chicken from the skillet and set aside. In the same skillet, add chopped onion and diced bell pepper, sauté for about 4 minutes.

Stir in minced garlic and cook for an additional 60 seconds.

Add riced cauliflower, diced tomatoes with green chilies, taco seasoning, and chicken broth; mix well and let simmer for about 8 minutes.

Reduce heat to low, stir in cream cheese until smooth and creamy.

Return sautéed chicken to the skillet, tossing gently to coat in the creamy sauce and cook for another 2-3 minutes.

Sprinkle shredded cheese over the mixture, cover, and let sit for about 2 minutes until cheese melts.

Garnish with freshly chopped cilantro and serve warm.