In a shallow plate or dish, combine the grated parmesan cheese, paprika, Italian seasoning, and grated garlic. Stir until the ingredients are evenly mixed.

Season each chicken portion with salt and black pepper on both sides. Press each piece of chicken into the parmesan mixture, coating both sides evenly and firmly so the seasoning mixture adheres well.

In a large skillet, melt 2 tablespoons of butter over medium-high heat.

Place the coated chicken portions into the skillet. Cook for approximately 4 to 5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F.

Remove the cooked chicken from the skillet and transfer it to a plate. Cover lightly to keep warm.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.

Add the chopped onion and minced garlic. Cook for approximately 1 minute, stirring frequently, until fragrant and slightly softened. Do not allow the garlic to burn.

Add the riced cauliflower to the skillet and stir to combine with the onion, garlic, and butter. Cook for approximately 1 minute, or until the cauliflower begins to soften.

Stir in the vegetable or chicken stock, lemon juice, and half of the chopped parsley. Continue cooking for approximately 2 minutes, allowing the cauliflower rice to absorb the flavors and soften further.

Sprinkle with a small amount of additional parmesan cheese, if desired. Season with salt, black pepper, and red pepper flakes to taste.

Return the cooked chicken to the skillet, placing it over the parmesan cauliflower rice.

Garnish with the remaining chopped parsley. Adjust the seasoning with additional salt and black pepper, if needed.

Serve warm.